Garlic and spices brighten up my hearty pumpkin soup. It’s just the thing we need on a chilly fall day. &mdash;Laura Magee, Houlton, Wisconsin

Lentil Pumpkin Soup

red potatoes (about 4 medium), cut into 1-inch pieces

(15 ounces) pumpkin

lentils,

onion,

garlic cloves,

ginger

pepper

salt

vegetable broth

water

11g protein.  <B><b>Diabetic Exchanges</b>: </B>3 starch

This soup turned out good, nice and thick. The crock pot made it easy to fix and forget. I put it together before I went to bed and turned it on low and had soup ready in the morning. I think it would be better to cut the potatoes much smaller. They cooked fine but the pieces seemed too large for soup. It was a fairly bland soup.

I made this soup today as my TOH Cook's Corner Pumpkin Ingredient Challenge.  I made it on the stove top and it took about 2 hours.[Brought the broth, water, potatoes & onions to a boil and simmered it on medium.]  I doubled it because I had a large can of pumpkin. I used half white potatoes and half sweet potatoes.  I also used canned lentils that I added after the vegetables were tender.  I found the broth to be very bland when I tested it after 1 hour of simmering so I added salt, more garlic, ginger, and pepper.  Not being satisfied still, I added a good amount of Penzey's Forward seasoning.  That did the trick.  I love the combination of lentils, onions and potatoes.  The broth has a savory pumpkin taste. I garnished it with cut chives because we do not enjoy the taste of cilantro.  I will definitely make this again with my additions.  Thank you Laura for the inspiration.

I was disappointed when I tasted this soup. Bland is an understatement. With the submitter saying plenty of herbs and spices I thought it was going to have flavor but it did not. All I could taste was lentils and not really even pumpkin that much. I added salt and still wasn't impressed so I added sausage which did help but I still was not crazy about it. I think it's much harder to flavor soup after making it. I think it's much better cooked with seasoning. I questioned the no salt but went ahead and followed the recipe. I wish I would have gone with my instinct.

I used chicken broth, added cilantro, splash of white wine, added about 1 t turmeric and a dash of curry, served with chow mien noodles. I used a fresh pumpkin, and made a double batch. Next time I might blend up the pumpkin first because it was still in chunks.

I thought this was a nice, easy recipe. Good flavor and very warming on a cold day!

lentil pumpkin soup

Prep Time: 15 minutes

Cook Time: 7 hours

Total: 7 hours, 15 minutes

Servings: 6

Cost: $2.85 /serving

Author : Taste of Home

Ingredients

Instructions

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