Pumpkin, White Bean and Lentil Soup
Besides being on a pumpkin blitz right now, I have also had a lot of requests for vegetarian meals, (maybe I have been overdoing it on the bacon lately?!) This was a combination of the two. I got my pumpkin fix, and added firm white beans, and wonderful brown lentils to complete a hearty, chunky fall soup. This recipe is really good as the weather is getting darker and colder by the day here.
I would serve this with a green salad and crusty French bread for dipping!
Pumpkin, White Bean and Lentil Soup, serves 8
3 Tbs olive oil
1 onion, small dice
5 stalks celery, small dice
4 carrots, peeled and small dice
2 1lb sugar pumpkins
2 cans of white beans
8 cups broth, (vegetable or chicken)
2 cups water
1 ½ cups lentils
Kosher salt and black pepper
In a large heavy soup pot, add 3 Tbs of olive oil and turn heat to medium. Add the onions to the pot.
Add celery to the onion and toss in the oil.
Add the carrots to the celery and the onions. Let them cook on low while you prepare the pumpkin.
Split the pumpkin in half, and scrape out the seeds and stringy center.
Peel the skin off of the pumpkin and discard.
Small dice the pumpkin and add it to the soup pot.
Add the broth to the pot.
Add the beans and bean liquid to the pot.
Simmer with lid on the pot for 15 minutes, or until pumpkin is almost tender.
Add the water, lentils and thyme sprigs.
Put the lid on and simmer another 15 minutes.
Season the soup with kosher salt and black pepper to taste
Enjoy hot with a little freshly minced flat leaf parsley or chives.