This is a nice, comforting soup that’s great for chilly weather. It’s vegetarian and full of healthy ingredients. It’s thickened with a can of pumpkin puree, but doesn’t taste like pumpkin at all. Consider the pumpkin a thickener rather than a flavor-enhancer. As written, the soup is subtly seasoned and has a mild flavor. I spiced mine up with some extra salt and black pepper. Next time, I’ll add some cayenne to add some heat. I’ll definitely make this again. It’s a great way to get your vegetables. It’s also a great soup for a weeknight meal as it cooks mostly unattended.
Pumpkin Lentil Soup
Recipe from Taste of Home
3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) solid-pack pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed
In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach. Cook until wilted, 3-5 minutes.
Yield: 6 servings