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Pumpkin Soup Recipe ~ Healing with Food

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Pumpkin Lentil Soup Recipe


By June Soyka Cook


This nutritious and delicious pumpkin soup has been a tradition at our family Thanksgiving dinners for as long as I can remember. My mother made it and I've adapted it slightly for our vegetarian palates by replacing the canned chicken broth with boxed vegetable broth. I also prefer red lentils - available in most health food stores - to brown lentils. I think the red lentils give the soup a more seasonal color. Get the mis-matched mugs out! It's a great crowd pleaser while waiting for dinner to be served.

Servings: 16-20 one-cup servings

4 cups chopped onions
1/2 c butter
10 cups vegetable broth
28-30 oz. can of concentrated pumpkin
1 cup red or brown dry lentils
1 tsp salt (or to taste)
1/2 tsp pepper
1/4 tsp dried marjoram
1/4 tsp thyme
Dash of hot pepper sauce
2 cups light cream (optional)*
1 cup toasted almonds silvers (can be toasted in advance)

In a large pot, sauté onions in butter until tender - not brown. Add broth, pumpkin, lentils, salt, pepper, marjoram, thyme and dash of hot pepper sauce. Simmer covered 35 to 40 minutes - or until lentils tender. Stir occasionally. You can make a day or so in advance so soup melds. Add cream just prior to serving while reheating. Garnish with toasted almonds prior to serving.

*Ken prefers it without the cream, so I sometimes just add some extra broth in place of the cream to thin the soup out - if it's too thick. It's richer with the cream, which can be fun for the holidays. Enjoy!



Copyright © 2004 June Soyka Cook. All rights reserved. If you are interested in publishing this article, please email .