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Lentil Pumpkin Soup

Total Time

Prep: 15 min. Cook: 7 hours

Makes

6 servings

Plenty of herbs and spices brighten this hearty pumpkin soup. It’s fantastic to enjoy on nippy days and nights. —Laura Magee, Houlton, Wisconsin
Lentil Pumpkin Soup Recipe photo by Taste of Home

Ingredients

  • 1 pound red potatoes (about 4 medium), cut into 1-inch pieces
  • 1 can (15 ounces) 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

  1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

Test Kitchen tips
  • Serve with cornbread or a French baguette.
  • Nutrition 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.

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