Creamy Pumpkin Pie Soup with Red Lentils – Lentils.org

Creamy Pumpkin Pie Soup with Red Lentils

  By lentilsorg    

July 13, 2015

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This rich soup is sure to warm your soul on a cold day.

  • Prep: 10 Minutes
  • Cook: 35 Minutes

  • 10 Minutes

    35 Minutes

    45 Minutes

  • Yields: 8
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Directions

  1. In a medium pot, heat oil and butter over medium-high heat. When foam subsides, sauté onion and ginger for 3-4 minutes, until soft. Add pumpkin pie spice and cook for another minute.
  2. Add pumpkin puree, lentils, apple, stock, cinnamon stick, and water. Bring to a boil, then turn heat down and simmer for 20-30 minutes, until everything is very soft.
  3. Add cream and maple syrup, season with salt, and use a hand-held immersion blender to puree it right in the pot, or transfer it in batches to a blender and puree until smooth. Serve hot.

Ingredients

1 Tbsp (15 mL) canola oil

1 Tbsp (15 mL) butter

1 onion, peeled and chopped

1 Tbsp (15 mL) grated fresh ginger

1/2 tsp (2 mL) pumpkin pie spice

1-19 oz (540 mL) can pure pumpkin puree

1/2 cup (125 mL) split red lentils

1 tart apple, peeled and chopped

4 cups (1 L) chicken or vegetable stock

1 cinnamon stick

1 cup (250 mL) water

1/2 cup (125 mL) half & half or heavy cream

1 Tbsp (15 mL) maple syrup

1/2 tsp (2 mL) salt

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Nutrition Facts

Serving Size1 cup (250 mL)
Calories220
Sodium330 mg
Potassium308 mg
Protein8 g
Cholesterol30 mg
Sugar10 g
Total Fat11 g
Saturated Fat5 g
Total Carbohydrates24 g
Dietary Fiber6 g