- 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
- 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.
Reviews forLentil Pumpkin Soup
"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 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."