Pumpkin and Lentil Soup
- Total Time: 55 mins
- Yield: 6 servings 1x
Description
If you’re carving pumpkins this Halloween use the “guts” to make your own pumpkin puree. If not, canned puree works just as well in this soup.
Ingredients
Units
Scale
- 3 cups (720 ml) of Pumpkin Puree, canned is fine
- 2 tbsp (30 ml) of Extra Virgin Olive Oil
- 1 cup (240 ml) of Red Lentils
- 1 medium onion, diced
- 3 garlic cloves, minced
- Salt & Pepper, to taste
- 1 tsp (5 ml) of cumin
- 1 tsp (5 ml) of ground coriander
- 1 tsp (5 ml) of ground ginger
- 1/4 tsp of cayenne pepper
- pinch of cinnamon
- 32 FL oz (960 ml) of Chicken Stock
- Chopped Parsley, for garnish
- Hazelnuts, optional for garnish
Instructions
- In a large Dutch oven or saucepan turn on medium heat. Drizzle in olive oil, and add onions.
- Cook for about 1-2 minutes then add garlic.
- Afterwards mix in lentils and stir.
- Then add puree and stir again.
- Lastly, mix in stock and let cook for about 30 minutes or so on medium to low heat.
- You can blend and make this a smooth soup or leave the texture. I did half and half.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
If You Liked This Recipe, You’ll Love These
- Creamy Curried Pumpkin Soup
- Zuppa di Lenticchie: Italian Lentil Soup
- Creamy Onion Soup
- Chef Thomas Keller’s English Pea Soup
Frequently Asked Questions
Can I use homemade pumpkin puree instead of canned?
Yes — the recipe notes that canned puree works fine, but also suggests using the flesh from a carving pumpkin if you happen to be scooping one out. Both options work equally well in this soup.
Should I blend the soup smooth or leave it chunky?
That’s up to you — the instructions say you can blend it completely smooth, leave the texture as-is, or do a partial blend. Roberta went half-and-half, which gives a hearty body from the lentils while some smooth pumpkin integrates throughout.
