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Lentil Pumpkin Soup

Garlic and spices brighten up my hearty pumpkin soup. It’s just the thing we need on a chilly fall day. —Laura Magee, Houlton, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    6 servings

Ingredients

  • 1 pound red potatoes (about 4 medium), cut into 1-inch pieces
  • 1 can (15 ounces) pumpkin
  • 1 cup dried lentils, rinsed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1-1/2 cups water

Directions

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

Test Kitchen tips
  • Serve with cornbread or a French baguette.
  • Nutrition Facts
    1-1/3 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 lean meat.

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