Lentil Pumpkin Soup

Name: Lentil Pumpkin Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6 servings.
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

TOTAL TIME: Prep: 15 min. Cook: 7 hours YIELD: 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

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.

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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