Pumpkin & Lentil Soup
A spiced pumpkin soup with lentils is full of rich flavor and so easy to make. Keep a few cans of pumpkin puree on hand and be ready to whip up this dish in no time. Got this recipe from Terri.. it's really good.
This delicious and filling pumpkin soup is one pot cooking at its finest.
Ingredients
| Ingredients | |
|---|---|
| 1 T | olive oil |
| 1 | small sweet onion |
| 1 | chopped yellow sweet pepper |
| 1/2 C | lentils (rinced & drained) |
| 2 tsp | grated fresh ginger |
| 1 tsp | curry powder |
| 1 tsp | cumin |
| 1 (26oz) box of chicken stoc | chicken stock |
1 (15oz) can |
pumpkin puree |
| 3/4 C | water |
| to taste | ground pepper |
| to taste | salt |
| to taste | nutmeg |
Preparation
- In a large Dutch oven, heat 1 tablespoon of olive oil Add 1 small sweet onion cut into wedges, 1 chopped yellow sweet pepper and half of a cup of lentils that have been rinsed and drained.
- Cook and stir for 2 minutes.
- Stir in 2 teaspoons of grated fresh ginger, 1 teaspoon of curry powder, 1 teaspoon of cumin, one 26-ounce box of chicken stock, one 15-ounce can of pumpkin puree, and 3 quarters cup of water.
- Bring to boiling then reduce heat to medium low and simmer.
- Covered for 25 minutes until the lentils are tender.
- Season to taste with salt and pepper.
- To serve, grate a little fresh nutmeg.