Pumpkin Lentil Soup

It’s been freakishly cold lately (well, not really – it’s like 40, but to me that’s way too damn cold). I’ve been craving soup, and I’ve been trying to think about ways to use some of the pumpkin in my freezer before Jimmie makes it disappear….so tonight I got a little crafty in the kitchen.

I looked at recipes on Pinterest, but didn’t really see much I was crazy about. Everything called for pumpkin puree, and while I have a lot of that in the freezer, I really wanted to use the chunks. One of the requirements was that I had to use stuff I had here in the house…no shopping trips allowed.

And so, Pumpkin Lentil Soup was born.

photo 1I honestly haven’t decided if I like this or not. The first bowl was good, but when I took it for lunch the next day, I was kind of over it. But, it’s healthy and filling, so I’m sharing it with you….and I’ll let you decide if it’s a keeper or not. A word of advice…I just threw it all together in a pot, and cooked it. 45 minutes later, my lentils were still sorta crunchy and everything else was mush. So I’d do the lentils first. 

Pumpkin Lentil Soup

8 cups water
1 cup lentils
1 cup split peas
1 cup zucchini (diced)
3 cups fresh pumpkin (chunks or diced)
1/4 cup onion (diced)
1 can diced tomatoes (approximately 1.5 cups)

1/4 tsp turmeric
1/2 tsp pepper
1/2 tsp cumin seed
1/4 tsp sage
1/4 tsp celery seed

Cook lentils according to package until soft (approximately 45 minutes). Combine the rest of the ingredients and simmer 20-30 minutes.

Nutritional Info

  • Servings Per Recipe: 8
  • Calories: 107.1
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 105.1 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 5.9 g

photo 3

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