Pureed Pumpkin And Lentil Soup With Orange Juice

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 cup dried lentils
• 2 tablespoons vegetable oil
• 2 medium onions, diced
• 1/2 teaspoon cinnamon
• 1 teaspoon honey
• 1 carrot, sliced
• 1 celery rib, diced
• 8 cups vegetable stock
• 1/2 teaspoon dried dill
• 1 orange, zest of
• 1/2 cup orange juice
• 1 cup cooked pumpkin
• 1 cup sour cream
• fresh dill (for garnish) or fresh parsley, chopped (for garnish)

Recipe

• 1 in a medium bowl, soak the lentils for 15 minutes. drain.
• 2 in a soup pot, heat oil over medium-high heat and cook onion, stirring occasionally, until softened, 2-3 minutes. stir in cinnamon and honey.
• 3 add carrot, celery and broth. cover and bring to a rolling boil. add lentils, dill and orange zest. lower heat to medium.
• 4 cook and cover until lentils are tender, 40-50 minutes. stir in squash and orange juice. simmer for 10 minutes.
• 5 to serve, ladle soup into bowls, sprinkle with dill or parsley and serve with sour cream on the side.