Pumpkin Lentil Soup

The weather is cooling off and maybe you’ve had enough grilled meats and veggies for awhile. Why not try something new? If you love making hot soups for cool, Fall days, you’ll love trying this recipe.

  • 1 small onion, sliced
  • 2 garlic cloves, minced
  • 3 cups vegetable broth
  • 1/2 cup lentils
  • 1 cup canned pumpkin puree or roasted pumpkin puree, not pumpkin pie filling
  • 1 tablespoon curry powder
  • 1 teaspoon ground cinnamon
  • 1-2 apples, cubed or pureed
  • salt/pepper to taste
  • molasses

Saute onions and garlic over medium-high heat for 3-5 minutes.

Add broth, lentils and apple pieces. Bring to a boil. Cover and reduce heat to medium and cook for 7-10 minutes, or until lentils are orange and soft.

Add pumpkin, curry powder, cinnamon, and salt and pepper to taste. Stir to combine.

Reduce heat to low and cook for 5 minutes.

Top with a drizzle of molasses and enjoy!


Pumpkin and lentil soup

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