Lentil Pumpkin Soup
Submitted by:Rachel Gargano
Hearty, savory, and satisfying, this soup makes an incredible dinner or lunch any day! Packed with protein, fiber, and antioxidants, your body will be saying 'Thank You."
Ingredients
- 1 small pumpkin (or a 15 oz ccan pumpkin puree)
- 1 x 16 oz bag of dry lentils
- 2 cubes vegetable boullion
- 6 cups water
- 1 yellow onion, chopped
- Small handful fresh rosemary, chopped
- 1 bay leaf
- 2 large garlic cloves, sliced
- 1 Tbsp olive oil Pepper
Instructions
- Add chopped onions and olive oil to a dutch oven pot and cook over medium heat for about 8 minutes, covered, to sweat and sweetened them.
- Add garlic and rosemary and cook for another 5 minutes.
- Add lentils, water, boullion, and bay leaf. Bring to a boil, then reduce and let simmer for about 45 minutes.
- Meanwhile, cut the top of the pumpkin off and scoop out the seeds and pulp. Place pumpkin and pumpkin top in a large microwave safe baking dish (that fits your microwave!) and microwave for 12 to 15 minutes, or until the flesh is tender.
- Let pumpkin cool then scoop out flesh. Add pumpkin flesh to lentils and sprinkle in pepper to taste. Add more water if needed.
- Simmer soup for another 10 to 15 minutes.
- With a Stick Blender, blend soup to desired smoothness. If you do not have a stick blender, pulse the soup in batches in the blender, then reheat to desired temperature.
- Serve with a sprinkle or freshly grated romano parmesan.
Macronutrients
| Serving size | Serves 4 |
| Carbohydrates | 55 |
| Proteins | 18 |
| Fats | 4 |
