It’s Fall and that means it’s soup season and time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love.
This soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup. It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? You can freeze this ahead of time and take it out for Thanksgiving. For the holiday, it’s always between this and Butternut Squash Soup, and I like that they can both be vegetarian.
*this can be doubled but no need to double the butter (just add a little bit more) or see note below on butter
1/2 cup butter (unsalted)– or you can use 1/4 cup unsalted butter and 1/4 cup Olive Oil
2 large onions (spanish) chopped
1/2 cup lentils (if you can find red lentils, buy them because they look beautiful for Thanksgiving and give the soup a lovely orangey color)
5 cups vegetable or chicken stock
1 1/2 cups canned pumpkin (make sure it’s not pumpkin pie filling)
1/8 teaspoon dried thyme
1/8 teaspoon marjoram
Kosher salt and freshly ground black pepper, to taste
Melt butter in large stockpot (Le Creuset). Saute the onions until translucent and golden, then stir in the lentils and the stock. Add pumpkin and herbs and salt and pepper. Bring to a boil and then lower it and let it simmer for about 1 1/2 hours.
I use an immersion stick blender to puree it. It becomes rich and creamy. Of course you can leave soup as is without pureeing it at all. And another is to not puree it all the way. If soup is too thick use the broth as needed adding a little bit at a time to reach a good consistency. If you’ve run out of broth you can always add water just always check seasonings after adding liquid.
*soup freezes just fine but you’ll need to add broth/water after you defrost and heat up