Pumpkin Soup

Nov 4, 2013

Pumpkin and lentils may not be a combo you typically think of, but trust me, it works! The pumpkin gives this spiced soup that seasonal taste that just screams autumn (the good parts, at least), not to mention a healthy dose of vitamin A. The lentils give it a velvety texture, as well as some extra protein and fiber. Combined, they make for a rich source of potassium, magnesium, and iron. 

Total Time: 45 min.
Prep Time: 10 min.
Cooking Time: 35 min.

2 tsp. olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cups cubed pumpkin (or butternut squash)
1 cup dry red lentils
6 cups water
1 tsp. ground ginger
1 tsp. ground cumin
Cayenne pepper (to taste; optional)
Sea salt and ground black pepper (to taste; optional)


. Heat oil in large saucepan over medium-high heat.
. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until translucent.
. Add garlic; cook for 1 minute, or until tender.
. Add pumpkin, lentils, and water. Bring to boil. Reduce heat; gently boil, covered, for 20 to 25 minutes, or until pumpkin is soft. Remove from heat.
. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
. Return soup to sauce pan over medium heat. Add ginger and cumin. Season with cayenne, salt, and pepper, if desired; cook, stirring constantly, until soup is hot
.  Ladle soup into 6 serving bowls.  Enjoy!