One-Pot Pumpkin Lentil Soup
This vegetarian soup is so hearty and filling, it is also big on delicious flavor.
Servings: 12 cups
Cost: $8
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped celery I used a large size on mine, but if you prefer a smaller dice, do that
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 15 ounce cans black beans, drained
- 2 15 ounce cans rotel
- 1 cup dried lentils You really can use any lentil you have on hand.
- 1 ½ cup pumpkin puree
- 4 cups vegetable stock
- 2 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon ground black pepper
- ½ teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon salt You may need to add more after the soup has cooked and reduced. Don't add it until the end though. Also, if you stock is pretty salty, reduce this salt to ½ teaspoon.
- 1 cup chopped cilantro plus extra for topping
Instructions
- Heat olive oil in a large stock pot over medium heat. Once it has heated, add celery and onions. Saute for 3-5 minutes, stirring occasionally, until slightly tender. Add in garlic and cook another minute.
- Add in remaining ingredients and continue to cook over medium heat, stirring frequently, for about 25-35 minutes.
- Now, depending on the actual temp of your cooktop, you may be running hotter than mine. If this is the case, you might need to add in more water at some point. If this happens, add in 2 cups and continue to cook until the veggies and lentils are tender.
- After the soup has been cooked, test for seasoning. If you need to add more.
- You can serve this soup just like it is. You can top with cilantro, grated cheese, red onions, sour cream, or whatever you are into. We also served our soup with charred tortillas. If you aren't into this, you can always do bread or crackers.
Notes
- I used canned pumpkin in this soup to save time. If you wanted to cook your own, you can do it in 2 ways. First, you can roast it yourself. Cut the pumpkin in half, scoop out the seeds, and roast at 400 degrees until tender.
- The next way is you can peel the pumpkin, cut it into small cubes, and cook it in the soup. Or, cook those cubes on their own in veggies stock, puree, and add them to the soup.
- You can also use chicken stock if you want in this recipe. I used veggie stock as I was keeping this vegetarian.
- You will need to stir this soup on the regular when you are cooking it. Pumpkins and lentils will tend to burn if you aren't watching them.
- When you are reheating, simply throw it in the microwave for a few minutes, or heat it on the cooktop.