Pumpkin Soup with Red Lentils and Ginger

The days are getting shorter and when you step outside the smell of Fall is in the air.  We have had a lot of wind lately with the struggle between the warm and cold air, like Mother Nature can't quite make up her mind if summer is over or not.   By the end of October we know what is in store for us, and that's the time I want to be in my warm kitchen with a bowl of soup and some fresh homemade bread.  Add a bit of cheese and fruit and you have a heart warming meal to share with family and friends.
This soup is one of my favourites and it seems we are in the middle of "Pumpkin Spice" season so this will fit right in. I use either cubed, fresh pumpkin or cooked pumpkin purée.  If you have winter squash such, as butternut, that can be substituted and you really can't tell the difference.  This is a creamy soup thickened with potatoes so it is naturally gluten free and I sneak in some lentils for protein.

I have discovered the secret to a great creamed soup is to sauté the onions in butter slowly until they are soft but not brown,  so don't skip that step.


 Pumpkin Soup with Red Lentils and Ginger 

  • 1/4 cup butter 
  • 1 large onion, chopped 
  • 3/4 cup red lentils, rinsed 
  • 4 cups carrots, chopped 
  • 3 cups potatoes, cubed
  • 5 cups raw pumpkin, cubed or 3 cups cooked
  • 7 cups water
  • 2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 1/2 tsp ginger
  • 1/2 tsp turmeric 
  • 1/4 cup milk(optional)
In a large pot, melt butter and cook onion over medium heat until soft but not brown.  Add lentils, carrot, potato, pumpkin and water.  Cover and simmer for about 30 minutes or until vegetables are tender.  Add salt, pepper, ginger and turmeric.  Blend with an immersion blender until smooth.  Stir in milk and adjust seasonings to taste.

This is quite a thick soup, add a small amount of milk or water to thin if desired.


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