Total TimePrep: 15 min. Cook: 45 min.
- 3 cups water
- 3 cups reduced-sodium chicken broth
- 2/3 cup dried lentils, rinsed
- 2 large garlic cloves, minced
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup mild salsa
- 1/2 teaspoon salt
- 5 cups fresh spinach, lightly packed
- In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes.
- Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Nutrition Facts1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.
Oct 11, 2017
Not much pumpkin flavor but I know the vitamins are in there. Added more curry and cumin. Nice down to earth lunch.
Oct 22, 2016
I made this the other night, and it was very simple, with a nice, hearty texture. As others have observed, the pumpkin flavor doesn't really come through, and though my husband liked it, he commented that it was kind of bland--all he could taste was the lentils. I spiked the leftovers with curry, and that did the trick. I didn't add as much spinach as the recipe calls for, but it wasn't as off-putting as a thought it would be (I'm not particularly fond of spinach). Overall, a simple, hearty, nutritious soup that has lots of room for individual tweaks in the spice department.
Oct 19, 2016
I agree with the other reviewer that you don't really taste the pumpkin, which, since it's in the title of the recipe is a bit of a disappointment for me since I guess I was hoping it was going to have a pumpkin-forward flavor. As it's written it's more of a mild bean soup that seems to feature the cumin flavor most. I also agree with the other reviewer to add the spinach per bowl instead of to the whole pot. It makes a very big batch and I couldn't imagine having the spinach just sit in there through the reheating process getting darker and turning into mush. Actually, it turned out that we didn't like the spinach at all, it was, for us, an odd stringy intrusion in a bean soup. In the end it was too mild for our house (so we added some heat) but are making it again surely with these changes: One, we're going to continue to omit the spinach. (Maybe we'll have a spinach salad on the side. We do like our vitamins.) Two, in the end I wound up adding half a teaspoon of cayenne and half a teaspoon of medium chili powder. That took the flavor into a place where suddenly it started disappearing much faster. Three, I'm going to trade two of the cups of water for another can of pumpkin. I might even add a pound of cooked ground turkey. Ok, at this point I know I've pretty much made it into a different recipe, a pumpkin chili, but I don't think recipes are supposed to be like church creeds, and I don't think there's going to be a Taste of Home inquisition for me taking this somewhere different than where it started. In the end, I really appreciate the recipe and the ideas I got from it. It was good, but we all have our own tastes. Try it as written, and tweak!
Sep 12, 2016
I served this to my friends for lunch today and they all wanted the recipe. I made it ahead and reheated it in my crock pot. I don't cook the spinach in the soup, but put a little chopped spinach in the bottom of the bowl and ladle the hot soup over it. The spinach turns out just right. I also added a dollop of sour cream on top. You don't really taste the pumpkin but it thickens the soup to perfection. Thanks for another great recipe! I'll make this often.