Weeknight supper and stocking the freezer: red lentil-pumpkin soup
There was a second large can of pumpkin puree lingering in my pantry for the last month or so. I had initially bought two cans in a burst of pumpkin excitement earlier this fall, but only ended up using one of them (see here, here and here).
I wanted to try something different with this second can; I had it in my mind that I would attempt to make something savoury with the puree (and of course something baked too). I came across this recipe for a red lentil-pumpkin soup and I knew it would be perfect! It would also be great for my quest to stock my freezer with homemade lunches for the winter. Click on my photo above to link to the original recipe, or see my adapted version below.
I was very impressed with this soup! It is hearty and has great flavour. It is very gingery (due to the freshly grated ginger that you add right at the end) so if you’re not a fan of ginger, you will not like this soup. But I love it so this soup was perfect for me! I topped mine with some cilantro and a dollop of 0% plain greek yogurt. This recipe could also easily be made vegetarian by using vegetable stock instead of chicken stock.
Red lentil-pumpkin soup - serves 4 (Adapted from myrecipes.com)
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 teaspoon minced garlic
- 3 1/2 cups chicken broth, divided
- 1 cup dried small red lentils
- 1 teaspoon ground chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon smoked paprika
- 1 cup water
- 3/4 cup canned pumpkin
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon fresh lemon juice
Heat a large pot/Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic to pan; sauté 4 minutes (take care not to burn the garlic).
Stir in 3 cups broth, lentils, chili powder, salt, cinnamon and paprika; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender.
Puree the mixture - blend until smooth. (Either place the lentil mixture in a blender or use a hand-held immersion blender - I used the immersion blender and it worked fairly well but was not perfectly smooth, which was fine for me).
Return lentil mixture to pan over medium heat. Add remaining 1/2 cup broth, 1 cup water, and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice.
Top with fresh cilantro, a dollop of greek yogurt and some pepitas (pumpkin seeds) if desired.