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30-Minute Dinner: Pumpkin Soup with Lentils

Whip up a 30-minute minute dinner that's loaded with everyone's favorite fall ingredient: pumpkin! Our editors show you how easy it is to use canned pumpkin in our delicious pumpkin soup.

Tue, 27 Aug 2013|

-A spiced pumpkin soup with lentils is full of rich flavor and so easy to make. Keep a few cans of pumpkin puree on hand and be ready to whip up this dish in no time. In a large Dutch oven, heat 1 tablespoon of olive oil. Add 1 small sweet onion cut into wedges, 1 chopped yellow sweet pepper, and half of a cup of lentils that have been rinsed and drained. Cook and stir for 2 minutes. Stir in 2 teaspoons of grated fresh ginger, 1 teaspoon of curry powder, 1 teaspoon of cumin, one 26-ounce box of chicken stock, one 15-ounce can of pumpkin puree, and 3 quarters cup of water. Bring to boiling then reduce heat to medium low and simmer. Covered for 25 minutes until the lentils are tender. Season to taste with salt and pepper. To serve, grate a little fresh nutmeg. This delicious and filling pumpkin soup is one pot cooking at its finest.