Pumpkin Lentil Soup
The aroma wafting from your kitchen while this hearty soup is cooking will turn heads. When making soups with lentils, I like to have extra broth on hand to add to any leftovers. As with pasta and beans, the lentils will continue to absorb liquid as they sit. Leftovers do, however, taste wonderful and may be frozen.

Yields 8 servings.


  • 2 medium to large sweet potatoes, chopped (about 1 pound; I leave skin on, but peel if desired.)
  • 1 cup dry brown lentils
  • 1 small to medium onion, diced (red or yellow)
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger (could use 1 teaspoon if you prefer a more subtle ginger flavor)
  • 3 (14-oz) cans chicken or vegetable broth (plus extra to thin any leftovers as the lentils will continue to absorb liquid once cooked)
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 (15-ounce) can 100% pumpkin puree (or 2 cups fresh puree; not pumpkin pie filling)
  • 1 tablespoon curry powder
  • 1/4 teaspoon red pepper flakes (use 1/8 teaspoon for less spice; may substitute a jalapeño pepper, seeded and finely chopped)
  • 3-4 cups lightly packed kale or spinach, stems removed and roughly chopped
  • 2 tablespoons honey (may substitute brown sugar)
  • 1 teaspoon kosher salt and freshly ground pepper to taste
  • Optional garnishes: plain yogurt or sour cream


  1. In a 4 – 5 quart slow cooker, combine the sweet potatoes, lentils, onion, garlic and ginger. Add the broth, undrained tomatoes, pumpkin, curry powder and red pepper flakes. Stir to fully incorporate.
  2. Cover and cook on low for 7 – 8 hours or on high for 3 1/2 – 4 hours.
  3. Add the kale or spinach, honey, salt and pepper during the last 30 minutes of cooking.
  4. Check for seasoning and garnish with a dollop of yogurt or sour cream, if desired.

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