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I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
I made this the other night, and it was very simple, with a nice, hearty texture. As others have observed, the pumpkin flavor doesnt really come through, and though my husband liked it, he commented that it was kind of bland--all he could taste was the lentils. I spiked the leftovers with curry, and that did the trick. I didnt add as much spinach as the recipe calls for, but it wasnt as off-putting as a thought it would be (Im not particularly fond of spinach). Overall, a simple, hearty, nutritious soup that has lots of room for individual tweaks in the spice department.
I agree with the other reviewer that you dont really taste the pumpkin, which, since its in the title of the recipe is a bit of a disappointment for me since I guess I was hoping it was going to have a pumpkin-forward flavor. As its written its more of a mild bean soup that seems to feature the cumin flavor most. I also agree with the other reviewer to add the spinach per bowl instead of to the whole pot. It makes a very big batch and I couldnt imagine having the spinach just sit in there through the reheating process getting darker and turning into mush. Actually, it turned out that we didnt like the spinach at all, it was, for us, an odd stringy intrusion in a bean soup. In the end it was too mild for our house (so we added some heat) but are making it again surely with these changes: One, were going to continue to omit the spinach. (Maybe well have a spinach salad on the side. We do like our vitamins.) Two, in the end I wound up adding half a teaspoon of cayenne and half a teaspoon of medium chili powder. That took the flavor into a place where suddenly it started disappearing much faster. Three, Im going to trade two of the cups of water for another can of pumpkin. I might even add a pound of cooked ground turkey. Ok, at this point I know Ive pretty much made it into a different recipe, a pumpkin chili, but I dont think recipes are supposed to be like church creeds, and I dont think theres going to be a Taste of Home inquisition for me taking this somewhere different than where it started. In the end, I really appreciate the recipe and the ideas I got from it. It was good, but we all have our own tastes. Try it as written, and tweak!
I served this to my friends for lunch today and they all wanted the recipe. I made it ahead and reheated it in my crock pot. I dont cook the spinach in the soup, but put a little chopped spinach in the bottom of the bowl and ladle the hot soup over it. The spinach turns out just right. I also added a dollop of sour cream on top. You dont really taste the pumpkin but it thickens the soup to perfection. Thanks for another great recipe! Ill make this often.
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| Title: | Pumpkin-Lentil Soup |
| Descrition: | I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia |
Pumpkin-Lentil Soup
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Found on tasteofhome.com
Taste of Home
Pumpkin-Lentil Soup
I was really craving a hot delicious soup—something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. —Amy Blom, Marietta, Georgia
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