For day 23 of Soup Month 2013, we made an incredibly seasonal Red Lentil and Pumpkin Soup that would be perfect for an elegant Thanksgiving meal. With a delicate blend of unique spices, this soup will pair nicely with roast turkey or pork and would also be delicious with a glazed ham.
I love anything pumpkin, and lentils are quickly becoming a new favorite of mine. But by combining these two foods, you create a totally luxurious soup with somewhat of an exotic flavor. The cinnamon and pumpkin go together nicely, of course, but then you get just a hint of cumin and red pepper flavor in the background, while the heartiness of the lentils pulls all of those flavors together.
Another great thing about this soup is that by using the red lentils, which cook much faster than the green variety, you can have this soup ready to serve in about 30 minutes. If you are serving this for a dinner party, the soup can be prepared an hour or so in advance, then kept warm in a crock pot until you are ready to serve. Garnish with a spoonful of crème fraiche or sour cream and Enjoy!!
2 tsp Canola Oil
1 small Onion, chopped
1 tsp Minced Garlic
4-2/3 cups Vegetable Broth, divided
1 cup Dried Red Lentils
1 tsp Cumin
1/4 tsp Paprika
1/4 tsp Kosher Salt
1/4 tsp Cinnamon
1/8 tsp Cayenne Pepper
1 cup Canned Pumpkin
1/2 tsp Ground Ginger
1 TB Lemon Juice
Crème Fraiche for Garnish
In a medium soup pot, heat oil over medium-high heat. Add the onion and garlic and sauté for 4 minutes. Add 3 cups of the vegetable broth, the lentils, cumin, paprika, salt, cinnamon and cayenne to the pot and bring the mixture to a boil.
Cover and reduce the heat to a simmer for 10 minutes, or until the lentils are tender. Use an immersion blender to puree the soup until it's very smooth.
Add the remaining 1-2/3 cups of broth to the pot, followed by the pumpkin, and cook for 5 minutes over medium heat.
Add the ginger and lemon juice to the soup and stir. Ladle the soup into bowls and top with a dollop of crème fraiche and a sprinkle of fresh chopped parsley. Enjoy!!