Red Lentil-Pumpkin Soup

Name: Red Lentil-Pumpkin Soup
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 4
Cuisine: Global
Ingredients: 177 milliliters canned pumpkin; 2 teaspoons canola oil; 59 milliliters unsalted pumpkinseed kernels, toasted; 59 milliliters chopped fresh cilantro; 1 Tbsp grated peeled fresh ginger; 1 teaspoon minced garlic; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 0 teaspoons ground red pepper; 1 Tbsp fresh lemon juice; 3 Tbsps plain low-fat yogurt; 237 milliliters chopped onion; 237 milliliters dried small red lentils; 0 teaspoons salt; 828 milliliters organic vegetable broth, divided; 237 milliliters water

Need Head to the store and pick up lentils, ground cinnamon, pumpkinseed kernels, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is perfect for Autumn. From preparation to the plate, this recipe takes about 28 minutes.

Instructions

Heat a large Dutch oven over medium-high heat.

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Dutch Oven

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

Add onion and garlic to pan; saut 4 minutes. Stir in 3 cups broth, lentils, and next 4 ingredients (through red pepper); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until lentils are tender.

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Red Pepper

Lentils

Garlic

Broth

Onion

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Frying Pan

Place the lentil mixture in a blender.

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Lentils

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return lentil mixture to pan over medium heat.

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Lentils

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Blender

Frying Pan

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. Ladle 1 1/2 cups soup into each of 4 bowls; top each serving with about 2 teaspoons yogurt, 1 tablespoon pumpkinseeds, and 1 tablespoon cilantro.

Ingredients you will need

Lemon Juice