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



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