Pumpkin-Lentil Soup

Name: Pumpkin-Lentil Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings.
Ingredients: 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) pumpkin; 1/2 cup mild salsa; 1/2 teaspoon salt; 5 cups fresh spinach, lightly packed

5 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 45 min.

Makes

6 servings

Updated: Nov. 06, 2022

I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia

Pumpkin-Lentil Soup Recipe photo by Taste of Home

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Ingredients

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) pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed

Directions

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 Facts

1-1/3 cups: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 857mg sodium, 44g carbohydrate (6g sugars, 11g fiber), 15g protein.

Pumpkin-Lentil Soup

Ingredients

Directions

Nutrition Facts

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