Pumpkin-Lentil Soup

One of the best things about lentil soup is that it’s done so quickly compared to soups made with beans plus there’s no soaking! If you do all the vegetable chopping with your food processor, it comes together in truly just a snap. By the way, there’s no “pumpkin spice” here. Just lovely herbs like thyme, bay, and sage for a rich-tasting, but oh-so-healthy fall-ish soup. For a vegan version, replace the ham with an extra diced turnip or potato and use vegetable instead of chicken broth. Cornbread is a nice accompaniment or make my Pumpkin-Pepita muffins, which also uses just a cup of pumpkin!

10 servings

Ingredients

2 tablespoons olive oil
8 ounces (1/2 pound) smoked ham cut into fine dice
2 each: large carrots and stalks of celery cut into small dice
1 large yellow onion cut into small dice
1 small turnip trimmed, peeled, and cut into small dice (can sub parsnip or rutabaga or potato)
Handful chopped parsley
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 teaspoon dried thyme
1 bay leaf
½ teaspoon rubbed sage
Pinch crushed red pepper
4 plump cloves garlic, minced
1 cup white wine, can sub broth or water
6 cups water
4 cups 32 ounces low sodium chicken broth
15- ounce can chopped tomatoes
1 cup mashed pumpkin
1- pound brown lentils, well-rinsed

Instructions

In an 8-quart soup pot, heat the oil over medium high heat for a minute and stir in the ham, carrots, celery, onion, turnip, parsley, salt, pepper, thyme, bay leaf, sage, and crushed red pepper. Sauté, stirring often, for 8-10 minutes or until vegetables have softened. Add garlic and cook another minute.
Pour in the white wine and cook for several more minutes until the wine has reduced by at least half. Pour in the water, broth, tomatoes, and pumpkin. Stir and bring to a boil. Add the lentils and reduce the heat to a good simmer. Cook another 30-40 minutes or until the lentils are just done and all of vegetables are tender. Taste and adjust seasonings. Purée if you like or take out a cup or two and purée or mash that and return it to the soup just to thicken it a little bit. Store well-covered in the refrigerator for 3-4 days or in the freezer 4-6 months.