Red Lentil and Pumpkin Soup

I’m always searching for exciting ways to use pumpkins in my recipes. I’m also a fan of soups, and I enjoy soup preparations that pack a lot of flavors and warm satisfaction into a bowl when the weather bites with the chill of autumn.

The Hokkaido pumpkin I use in this recipe is a small, broad, round pumpkin that is usually a bright red-orange. The flesh of the pumpkin is yellow-orange and has a distinctive nutty flavor. The skin is edible, just like that of butternut squash. Substitute other varieties in equal amounts but try to stick to an Asian variety

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I’m always searching for exciting ways to use pumpkins in my recipes. I’m also a fan of soups, and I enjoy soup preparations that pack a lot of flavors and warm satisfaction into a bowl when the weather bites with the chill of autumn.

The Hokkaido pumpkin I use in this recipe is a small, broad, round pumpkin that is usually a bright red-orange. The flesh of the pumpkin is yellow-orange and has a distinctive nutty flavor. The skin is edible, just like that of butternut squash. Substitute other varieties in equal amounts but try to stick to an Asian variety with relatively dry flesh and edible skins.

This recipe completely satisfies my desires for warmth, comfort, simplicity and flavor. It also keeps well for 4 or 5 days in the refrigerator. And let’s not forget, it’s incredibly healthy, naturally gluten-free and can be made oil-free!

Difficulty: simple
Yield: makes enough for 6-8 servings