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Pureed Pumpkin and Lentil Soup With Orange Juice

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“This is from my 365 Ways to Cook Vegetarian cookbook. You could substitute acorn or butternut squash for the pumpkin. This looks like a really yummy fall dish.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, soak the lentils for 15 minutes. Drain.
  2. In a soup pot, heat oil over medium-high heat and cook onion, stirring occasionally, until softened, 2-3 minutes. Stir in cinnamon and honey.
  3. Add carrot, celery and broth. Cover and bring to a rolling boil. Add lentils, dill and orange zest. Lower heat to medium.
  4. Cook and cover until lentils are tender, 40-50 minutes. Stir in squash and orange juice. Simmer for 10 minutes.
  5. To serve, ladle soup into bowls, sprinkle with dill or parsley and serve with sour cream on the side.

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