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Pumpkin and Red Lentil Soup
Flavorful nutritious soup that is easy to make and tastes delicious.
Course Soup
Cuisine American
Keyword pumpkin and red lentil soup
Prep Time 10 minutes minutes
Cook Time 30 minutes minutes
Total Time 40 minutes minutes
Servings 4 servings
Calories 248kcal
- 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
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.
- Adapted from Better Homes and Gardens.
- Vegetable broth can be substituted for the chicken broth.
Calories: 248kcal