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Pumpkin and Red Lentil Soup

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 248kcal
Author Joe

Ingredients

  • 1 tbsp olive oil
  • 1/2 medium sweet onion , sliced
  • 1/2 cup red lentils , rinsed and drained (brown or green would work also)
  • 1 yellow bell pepper , cut into bite sized strips
  • 2 14.5 oz . cans chicken broth, or vegetable broth
  • 1 15 oz . can pumpkin puree
  • 2 tsp grated fresh ginger
  • 1 tsp curry powder (I used Penzey's vindaloo seasoning and it was perfect)
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp lemon juice

Instructions

  • In a dutch oven or heavy stock pot, on medium heat, add the oil, onion, lentils and bell pepper. Saute for 2 to 3 minutes while stirring.
  • Add the chicken broth, pumpkin, ginger, curry and cumin, bring to a boil, then reduce to a simmer and cook covered for 25 minutes.
  • Add the salt, pepper and lemon juice
  • Taste and adjust seasonings as desired.
  • Serve hot.

Notes

  1. Adapted from Better Homes and Gardens.
  2. Vegetable broth can be substituted for the chicken broth.

Nutrition

Calories: 248kcal