PINK LENTIL PUMPKIN SOUP
Creamed pink lentils and pumpkin simmered with celery, beets and cauliflower. Seasoned with rosemary, garlic and smoked paprika! This rustic soup melts in your mouth!
Makes 18 cups
2 c. pink lentils, washed well under running water to remove all foam and drained
8 c. water
In extra-large soup pot bring lentils and water to boil.
Reduce heat to low and simmer for 1 hour or till lentils are very tender. Covered is quicker, but watch that it doesn’t boil over. No salt yet.
1 T. sea salt
29 oz. can pumpkin
When lentils are cooked add salt, then process in blender along with the broth and canned pumpkin till smooth. I did 3 rounds with near equal amount of pumpkin in each round of lentils and broth. Transfer to clean pot over medium-low heat.
To the lentils and pumpkin add the following ingredients, stirring after each addition:
2 t. additional salt
freshly ground black pepper to taste
1/2 t. ground allspice
1 t. ground rosemary
2 t. smoked paprika
2 t. onion powder
2 t. garlic powder
1 T. apple cider vinegar
1/4 t. red cayenne pepper
In separate saucepan combine:
3 stalks celery, cut into 1/4 inch wide segments
10 oz. fresh beets, peeled and diced into 3/8 inch cubes
2 c. water
a little salt
Boil till tender, then add to pot of soup along with liquid, stirring well.
Add to the soup:
4 c. thawed cauliflower buds
Simmer on low heat for approximately 30 minutes. Adjust for seasoning and serve.
chopped fresh basil garnish, if desired