Lentil Pumpkin Soup Recipe

3 3 3
Lentil Pumpkin Soup Recipe
Lentil Pumpkin Soup Recipe photo by Taste of Home
Publisher Photo

Lentil Pumpkin Soup Recipe

Read Reviews
3 3 3
Publisher Photo
Plenty of herbs and spices brighten up my hearty pumpkin soup. It’s just the thing we need on nippy days and nights. —Laura Magee, Houlton, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 7 hours

Ingredients

  • 1 pound red potatoes (about 4 medium), cut into 1-inch pieces
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup dried lentils, rinsed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1-1/2 cups water

Directions

In a 3-or 4-qt. slow cooker, combine first 10 ingredients. Cook, covered, on low 7-9 hours or until potatoes and lentils are tender. If desired, sprinkle servings with cilantro. Yield: 6 servings.

Test Kitchen tips
  • Serve with cornbread or a French baguette.
  • Originally published as Lentil Pumpkin Soup in Simple & Delicious October/November 2015

    Nutritional Facts

    1-1/3 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 lean meat.

    • 1 pound red potatoes (about 4 medium), cut into 1-inch pieces
    • 1 can (15 ounces) solid-pack pumpkin
    • 1 cup dried lentils, rinsed
    • 1 medium onion, chopped
    • 3 garlic cloves, minced
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon pepper
    • 1/8 teaspoon salt
    • 2 cans (14-1/2 ounces each) vegetable broth
    • 1-1/2 cups water
    1. In a 3-or 4-qt. slow cooker, combine first 10 ingredients. Cook, covered, on low 7-9 hours or until potatoes and lentils are tender. If desired, sprinkle servings with cilantro. Yield: 6 servings.

    Test Kitchen tips
  • Serve with cornbread or a French baguette.
  • Originally published as Lentil Pumpkin Soup in Simple & Delicious October/November 2015

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forLentil Pumpkin Soup

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    MY REVIEW
    Laura User ID: 8958710 277596
    Reviewed Nov. 11, 2017

    "Once i realized between the parties and lentils there were just to few spices for our liking. Tripled the garlic, doubled every other spice. Also added 2 tsp red pepper flakes. For us, this was wonderful. Thank you for the base recipe. The second batch a week latet, we went with smoked paprika. Thank you again. Great base!!"

    MY REVIEW
    momio User ID: 2526647 237695
    Reviewed Nov. 19, 2015

    "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."

    MY REVIEW
    annrms User ID: 2649709 236263
    Reviewed Nov. 3, 2015

    "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."

    Loading Image