Pumpkin Sage Lentil Soup

This hearty and flavorful soup is perfect for a cold fall day. The pumpkin puree gives the soup a rich, creamy texture, while the lentils add a boost of protein and fiber. The sage and smoked paprika give the soup a warm, earthy flavor.

I first developed this recipe a few years ago when I was looking for a way to use up some leftover pumpkin puree. I had always loved lentil soup, but I wanted to try something a little different. I started by adding pumpkin puree to my usual lentil soup recipe, and I was amazed by how well the two flavors complemented each other. The pumpkin puree added a sweetness and creaminess to the soup, while the lentils added a heartiness and depth of flavor. I also added some sage and smoked paprika to the soup, which gave it a warm, earthy flavor.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup dried brown lentils, rinsed
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 4 cups vegetable broth
• 1 tsp dried sage
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, and carrot. Cook until softened, about 5 minutes.
3. Add lentils, pumpkin puree, vegetable broth, sage, and smoked paprika. Bring to a boil.
4. Reduce heat and simmer until lentils are cooked, about 20-25 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh sage leaves.

Why It Works

• The pumpkin puree gives the soup a rich, creamy texture.
• The lentils add a boost of protein and fiber.
• The sage and smoked paprika give the soup a warm, earthy flavor.
• The soup is easy to make and can be tailored to your own taste preferences.