Pumpkin Soup With Lentils

Name: Pumpkin Soup With Lentils
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: 4 serving(s)
Ingredients: 1 small sweet onion, cut into wedges; 1 yellow sweet pepper, seeded and sliced; 1/2 cup lentils, rinsed and well drained; 1 tablespoon olive oil; 2 teaspoons grated fresh ginger; 1 teaspoon curry powder; 1 teaspoon ground cumin; 26 ounces chicken stock; 15 ounces pumpkin puree

Submitted by foregetmenotak_1204

"Canned pumpkin isn't just for pie. This easy to make soup brings together rich pumpkin, ginger, curry, and cumin for a comforting dish, high in Vitamin A and packed with big flavor. Want to make this soup vegetarian? Simply swap vegetable broth for the chicken broth."

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Ready In:: 42mins
Ingredients:: 9
Serves:: 4

ingredients

1 small sweet onion, cut into wedges
1 yellow sweet pepper, seeded and sliced
¹⁄₂ cup lentils, rinsed and well drained
1 tablespoon olive oil
2 teaspoons grated fresh ginger
1 teaspoon curry powder
1 teaspoon ground cumin
26 ounces chicken stock
15 ounces pumpkin puree

directions

In a 4- to 5-quart Dutch oven cook onions, sweet pepper, and lentils in hot oil over medium-high heat for 2 minutes. Whisk in ginger, curry powder, cumin, stock, and pumpkin puree. Bring to boiling reduce heat to medium-low. Simmer, covered for 25 minutes or until lentils are tender. Season to taste with salt and pepper before serving.