Enjoy fall comfort food by the bowlful with this slow cooker soup recipe starting pumpkin, beans, and fresh ginger.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 3-1/2- to 4-quart slow cooker, combine pumpkin, chickpeas, carrots, onion, lentils, tomato paste, ginger, lime juice, cumin, salt, turmeric, and pepper. Pour broth over all in cooker.

Instructions Checklist
  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Top each serving with peanuts, cilantro, and if desired, yogurt. Makes 6 (1-1/3 cup) servings.

Nutrition Facts

275 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 2 mg cholesterol; 1027 mg sodium. 795 mg potassium; 46 g carbohydrates; 10 g fiber; 8 g sugar; 14 g protein; 89 IU vitamin a; 15 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 4 mg niacin equivalents; 0 mg vitamin b6; 81 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 3 mg iron;

Reviews (4)

73 Ratings
  • 5 star values: 36
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 7
Rating: Unrated
I added some Andoulle sausage - Loved it!!!!!
Rating: Unrated
Absolutely loved it. I was thinking along the lines of a thick soup / stew. We're not vegetarians, but you could use this as a main meal, or as a side dish with something else.
Rating: Unrated
Rather bland. Not very impressed. Nothing worse than waiting 6 hours for "eh."
Rating: Unrated
We loved it! Might add more cumin and add crushed red pepper next time to add a bit of spice.