Red lentil soup. And pumpkin custard.

1/4 – 1/2 c onion, chopped fine
2 cloves garlic, chopped fine
2 T olive oil
2 c broth
2 c dry red lentils
28 oz tomatoes
1 t basil
3/4 t cardamom
1/2 t cumin
1/4 t curry
1 1/2 t coriander

Cook the onion and garlic in the oil until tender. Add all other ingredients and simmer until soft. Puree as much or as little of the soup as you like.

I wrote this recipe down without recording the source; if anyone recognizes it, let me know so I can give credit.

1 1/2 c pumpkin puree
3 eggs
1 1/4 c whole milk
3/8 c sucanat or other sugar
1/2 t cinnamon
1/4 t each ginger and cloves
1 t vanilla
pinch salt

Preheat oven to 350.
Mix all ingredients in the top of a double boiler or a bowl set over a pot of water — water should not touch the bowl. Bring water to a boil and stir custard constantly until it is thick or about 170 degrees. Pour into a baking dish. Set this in another dish, and pour the boiling water in the outer dish to the level of the custard. Bake about 30 minutes until just barely wiggly in the center.

This one I adapted from this one — it seemed fine for using three eggs instead of 6-7 yolks and milk instead of cream. It was somewhat light and fluffy, with a great flavor. Would be nice as a pie filling.

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