Make This Lentil Pumpkin Soup for a Chilly Fall Day

Name: Lentil Pumpkin Soup
Total time: 7 h
Yield: 6 servings
Ingredients: 1 lb. (about 4 medium-sized) red potatoes (cut into 1-inch pieces); 1 can (15 ounces) solid-pack pumpkin; 1 cup dried lentils (rinsed); 1 medium onion (chopped); 3 garlic cloves (minced); 1/2 tsp ground ginger; 1/2 tsp pepper; 1/8 tsp salt; 2 cans (14-1/2 oz. each) vegetable broth; 1-1/2 cups water

Taste of Home

Serve with cornbread or a French baguette.

Photo Credit: Taste of Home

Servings	Prep Time	Cook Time
6servings	15min.	7hours

Servings	Prep Time
6servings	15min.

Cook Time

7hours

Course Dinner, Lunch
Cuisine Soup, Vegetables

Ingredients

1 lb. (about 4 medium-sized) red potatoes cut into 1-inch pieces
1 can (15 ounces) solid-pack pumpkin
1 cup dried lentils rinsed
1 medium onion chopped
3 garlic cloves minced
1/2 tsp ground ginger
1/2 tsp pepper
1/8 tsp salt
2 cans (14-1/2 oz. each) vegetable broth
1-1/2 cups water

Servings: servings

Units:

Ingredients

1 lb. (about 4 medium-sized) red potatoes cut into 1-inch pieces
1 can (15 ounces) solid-pack pumpkin
1 cup dried lentils rinsed
1 medium onion chopped
3 garlic cloves minced
1/2 tsp ground ginger
1/2 tsp pepper
1/8 tsp salt
2 cans (14-1/2 oz. each) vegetable broth
1-1/2 cups water

Servings: servings

Units:

Course Dinner, Lunch
Cuisine Soup, Vegetables

Instructions

In a 3-or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

Recipe Notes

Nutrition facts per 1-1/3 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fibre), 11g protein.

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