It's been awhile....

since my last post. In case you're wondering, I've been chin-deep in carbohydrate digestion, recipe testing and modification, medical terminology, and preparing to apply for internships. Oh, and of course there's work, volunteering, and making a feeble attempt to have a social life.
Focusing so much of my energy toward my schoolwork has really taken a toll on my sanity, and my creativity. It's downright exhausting, and when it comes time for dinner, I will admit, lately I haven't put much effort in. Instead I've been going with the old standbys such as frozen veggie burgers, and "no big deal," or "NBD" pasta-which consists of whatever pasta is on hand, jarred marinara sauce, and possibly lean ground beef or turkey. I've even given in several times and settled for carry out. Yes, it's been a rough, and somewhat expensive, couple of months.
Maybe I just needed a little inspiration to get me going again. My wonderful boyfriend Matt, always keeping our culinary needs in mind, heard about a great recipe while listening to NPR's Zorba Paster. After looking up the recipe online, I decided that Spicy Pumpkin Soup sounded intriguing, healthy, and simple enough to try. Plus, I had nearly all the ingredients already on hand and ready to go!

Spicy Pumpkin Soup
from: http://www.wpr.org/zorba/recipes/z09-0919r.htm

1 Tbs Olive oil
1 Large Carrot, chopped
1 Large Onion, chopped
10 Cups Low-sodium chicken broth
1 Cup Lentils
1 tsp Ground cinnamon
¼ tsp Ground ginger
½ tsp Curry powder
¼ tsp Chili powder
6 Cups Pumpkin, peeled, seeded and cubed (I used canned)
Minced fresh parsley (I used dried)

In a large soup pot, heat olive oil and sauté carrots and onions. Add broth and lentils and bring to a boil over high heat. Reduce heat, partially cover and simmer for 30 - 40 minutes.

Stir in the cinnamon, ginger, curry, chili and pumpkin. Return to a boil, then reduce to low, partially cover and simmer for one hour, stirring occasionally. Salt and pepper to taste. Spoon into bowls and top with fresh parsley.

Servings: 6

This soup was fantastically tasty and perfect for the beginning of autumn. It was also very simple and economically friendly. Health wise, it only has 239 calories per serving and 5 grams of fat (1 saturated), very low sodium and no cholesterol. Plus, it's bursting with vitamin A, which is important for visual health. In addition, the soup has a good amount of protein and fiber, so it is perfect as a main dish. I served mine with whole wheat garlic cheese bread. Yum!