Smoky Pumpkin, Sweet Potato and Lentil Soup (V, GF)

 

This soup was a shot in the dark - I really threw a whole bunch of random things in my instant pot and this soup was born. The smokiness from the paprika paired with the pumpkin and sweet potato ended up being an amazing flavor combo! This soup is perfect for a rainy fall day (which is exactly what we have in Boston today.) Hope you all enjoy!!

 

INGREDIENTS:

  • 1 large onion, chopped

  • 1 medium carrot, peeled and chopped

  • 2 stalks celery, chopped

  • 3 cloves garlic, minced

  • 1 1/2 c. green lentils

  • 1 can unsweetened pumpkin puree

  • 1 14.5-oz.) can diced tomatoes

  • 2 tsp. fresh thyme

  • 1 tsp. smoked paprika

  • Sea salt

  • Freshly ground black pepper

  • 4 c. low-sodium chicken or vegetable broth

INSTRUCTIONS:

IN AN INSTANT POT:

  1. To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and smoked paprika and season with salt and pepper.

  2. Pour broth over and stir to combine. Set Instant Pot to Manual, High and set for 18 minutes.

  3. Once finished, set valve to quick release.

STOVETOP METHOD:

  1. Add olive oil, onion, garlic, celery and carrots to a medium sized pot. Stir until onions are transparent and garlic is fragrant.

  2. Add all remaining ingredients to the pot and mix well.

  3. Bring the soup to a boil. Once boiling, turn down the head to medium low, cover and let cook for 30 minutes.

  4. Stir, and let it cook uncovered for another 5 minutes.

  5. Serve hot!

Dana halsey