There is nothing more tasty than the creamy goodness of pumpkin. With the convenience of canned pumpkin anytime of the year, this soup is easy to make in the crock pot or on the fly at home. The added lentils make it a bit more hearty and adds some protein.
I top it with nuts, sunflower seeds or yoghurt, depending on the pantry inventory
Pumpkin Lentil Soup
This recipe freezes great.
1 tablespoon olive oil
1 large onion, chopped
1 15 ounce can pumpkin puree, not pumpkin pie filling
2-4 cups peeled and chopped butternut squash depending on how much you want
1 cup green or red lentils, rinsed
1 tablespoon fresh ginger, grated, or 1 teaspoon ground
1/2 teaspoon ground tumeric
1 teaspoon ground cumin
6 cups chicken or vegetable stock
salt and pepper to taste
chopped nuts or seeds for garnish
In a large dutch oven, saute onion in olive oil until soft, about 3 minutes. Add squash, cook for about 10 minutes until it begins to soften, adding stock as needed. Add pumpkin, lentils, spices and rest of stock. Let simmer one hour until lentils soften. If you added a lot of squash and the mixture seems thick, thin out with water or stock. Add salt and pepper and adjust seasonings to your taste buds.
You can cook this dish in a crock pot, just toss all ingredients in and cook on low for 6-8 hours. Add the nuts at the end for garnish in each bowl.