Pumpkin, White Bean and Lentil Soup
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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
fresh thyme
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.

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Add celery to the onion and toss in the oil.

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Add the carrots to the celery and the onions. Let them cook on low while you prepare the pumpkin.

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Split the pumpkin in half, and scrape out the seeds and stringy center.

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Peel the skin off of the pumpkin and discard.

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Small dice the pumpkin and add it to the soup pot.

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Add the broth to the pot.

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Add the beans and bean liquid to the pot.

Simmer with lid on the pot for 15 minutes, or until pumpkin is almost tender.

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Add the water, lentils and thyme sprigs.

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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.

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Print Recipe  

Pumpkin, White Bean and Lentil Soup
IMG_6120

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
fresh thyme
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.

IMG_6081

Add celery to the onion and toss in the oil.

IMG_6083

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Add the carrots to the celery and the onions. Let them cook on low while you prepare the pumpkin.

IMG_6086

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Split the pumpkin in half, and scrape out the seeds and stringy center.

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Peel the skin off of the pumpkin and discard.

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Small dice the pumpkin and add it to the soup pot.

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Add the broth to the pot.

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Add the beans and bean liquid to the pot.

Simmer with lid on the pot for 15 minutes, or until pumpkin is almost tender.

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Add the water, lentils and thyme sprigs.

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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.

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