Pumpkin Lentil Soup

Pumpkin Lentil Soup

This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.

Health Benefits –  soy free, gluten free, low sugar, nut free

Prep: 10 Minutes | Cooking time: 35 Minutes | Servings: 4-5

Ingredients

1 large onion, chopped
6 garlic cloves, crushed
1 tsp marjoram 

1 tsp cardamom
3 ribs of celery, diced
3 carrots, chopped
2 cups dry red lentils 

8 cups low-sodium vegetable broth 

3 ½ cups pumpkin puree
½ cup cilantro
salt and pepper to taste 


Method

  1. Sauté the onions with the garlic and herbs for 2 minutes.
  2. Add the carrots and celery and cook for 2 more minutes.
  3. Add the lentils and vegetable broth, stir, and bring to a boil.
  4. Lower the heat to medium-low and cook for 25 minutes.
  5. Add the pumpkin puree and simmer for 5 minutes.
  6. Serve with cilantro.

Recipe has been graciously provided T. Colin Campbell Center for Nutrition Studies

Gluten Free, Light Meals, Side Dishes, Starters

Created on 16 Oct, 2024.

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