Pumpkin and lentil soup, a tasty and wholesome first course. Excellent comfort food on these autumn days.

A flavorful dish, perfect to enjoy for lunch or dinner. Delicious accompanied by croutons, a dish to savor every bite.

Of course, if there’s any ingredient you don’t like, you can remove it. I love pumpkin; it’s perfect for preparing many winter dishes.

I cook it very often because a soup like this, especially on particularly cold and rainy days, warms the body and soul.

Easy to make, it warms our hearts, immediately putting us in a good mood, recommended even if you have somewhat lazy children, they’ll eat it willingly because it’s full of color.

To prepare this delicious soup of legumes and vegetables, you can use either dried lentils or pre-cooked ones in cans.

As for the pumpkin, I always use Butternut, sweet and tasty, it pairs well with the flavor of cauliflower. But any pumpkin will do.

Pumpkin is a late summer vegetable with numerous qualities: it’s very low in calories, rich in vitamins, antioxidants, and amino acids, but also calcium and phosphorus.

In the kitchen, pumpkin is a versatile ingredient with which you can prepare first courses, side dishes, appetizers, and even delicious desserts; you can cook it in the oven, in a pan, or by steaming.

If you want to see how I cook this pumpkin and lentil soup, I invite you to enter my kitchen.

Difficulty: Very Easy
Cost: Very Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

488.29 Kcal

calories per serving

Info Close

Energy 488.29 (Kcal)
Carbohydrates 71.83 (g) of which sugars 6.86 (g)
Proteins 17.91 (g)
Fat 14.56 (g) of which saturated 1.83 (g)of which unsaturated 1.80 (g)
Fibers 11.19 (g)
Sodium 1,456.87 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Pumpkin and Lentil Soup

3 cups pumpkin (weight cleaned)
1 cup dried lentils
2 potatoes (medium or 1 large)
carrot (large)
1 stalk celery
Half yellow onion
to taste extra virgin olive oil
salt
pepper
8 slices country bread
Half onion
1 stalk celery
carrot (1)
1 tablespoon extra virgin olive oil
water (1.5 liters)
salt

Tools

Pot
Wooden Spoons
Peeler
Cutting Board

Steps for Preparing Pumpkin and Lentil Soup

First, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and clean the onion.
Place the vegetables in a pot, add 1/2 liter of water, 1 tablespoon of oil, and salt. Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and keep it warm.
Otherwise, you can use a broth made with a vegetable bouillon cube (I’ll leave the homemade vegetable bouillon cube recipe linked above). homemade vegetable bouillon cube.
Firstly, soak the lentils for 20 minutes in room temperature water, then rinse them thoroughly.
Clean the pumpkin by removing the skin, seeds, and inner fibers, and using a cutting board and knife, cut it into cubes.
Clean the onion and peel the carrot and potato. Cut these into pieces as well, along with the washed and dried celery.
Put some oil in a pan and let it heat up. Add the onion and potatoes and sauté for a bit.
Add the pumpkin and let it sauté too.
At this point, add the rinsed and drained lentils.
Add the vegetable broth, adjusting the thickness and creaminess of the soup to your liking.
Cook, and if it dries too much, add more vegetable broth, cooking until all the vegetables are well cooked.
Adjust with salt and pepper.
Serve the Lentil, Pumpkin, and Potato Soup hot with croutons.
Enjoy your meal.

Advice

If you’re using lentils that require soaking, incorporate them into the recipe after soaking for just 20 minutes. For pre-cooked ones, add them to the soup 15/20 minutes before finishing cooking, after cooking the potatoes and pumpkin for a while.

You can add spinach leaves or Swiss chard halfway through cooking.

If you liked all these recipes, click on many stars, thank you very much.

Join my group: https://www.facebook.com/groups/488624465780860

or on my page: https://www.facebook.com/gustoamoreefantasie