Best 5 Lentil Pumpkin Soup Recipes
Lentil pumpkin soup is a delicious and hearty soup that is perfect for a fall or winter meal. It is also a great way to use up leftover lentils and pumpkin. This soup is packed with flavor and nutrients, and it is sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
LENTIL PUMPKIN SOUP
Garlic and spices brighten up my hearty pumpkin soup. It's just the thing we need on a chilly fall day. -Laura Magee, Houlton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
PUMPKIN-LENTIL SOUP
I was really craving a hot delicious soup-something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 857mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.
PUMPKIN AND LENTIL SOUP
I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. This one is from the monthly Asda magazine. It's cheap to make and sounds delicious, I think. The weight of the pumpkin refers to it peeled and deseeded.
Provided by -Sylvie-
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
- Stir in the spices and fry for another 1-2 minutes.
- Add the pumpkin, potato, lentils and stock.
- Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
- Puree the soup using a handheld blender or food processor.
- Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.
Nutrition Facts : Calories 275.9, Fat 8, SaturatedFat 1.1, Sodium 8.8, Carbohydrate 42.3, Fiber 6.5, Sugar 3.1, Protein 12
PRESSURE-COOKER LENTIL PUMPKIN SOUP
Plenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights. -Laura Magee, Houlton, WI
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (2-1/4 quarts)
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic exchanges
PUMPKIN LENTIL SOUP
Make and share this Pumpkin Lentil Soup recipe from Food.com.
Provided by mileen
Categories Pumpkin
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
- Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
Tips:
- Use a variety of lentils. This will give your soup a more complex flavor and texture. Some good options include brown lentils, green lentils, and red lentils.
- Don't overcook the lentils. They should be tender but still hold their shape.
- Use a good quality pumpkin. This will make a big difference in the flavor of your soup. Look for a pumpkin that is heavy for its size and has a deep orange color.
- Roast the pumpkin before adding it to the soup. This will help to caramelize the sugars in the pumpkin and give it a richer flavor.
- Add some spices to the soup. This will help to warm it up and give it a more complex flavor. Some good options include cumin, coriander, and turmeric.
- Serve the soup with a dollop of yogurt or sour cream. This will help to balance out the flavors of the soup and make it more creamy.
Conclusion:
Lentil pumpkin soup is a delicious and healthy soup that is perfect for a fall or winter meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a lentil pumpkin soup that is sure to impress your family and friends.
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