Pureed Pumpkin and Lentil Soup With Orange Juice

1. 1

   In a medium bowl, soak the lentils for 15 minutes.

2. 2

   Drain.

3. 3

   In a soup pot, heat oil over medium-high heat and cook onion, stirring occasionally, until softened, 2-3 minutes.

4. 4

   Stir in cinnamon and honey.

5. 5

   Add carrot, celery and broth.

6. 6

   Cover and bring to a rolling boil.

7. 7

   Add lentils, dill and orange zest.

8. 8

   Lower heat to medium.

9. 9

   Cook and cover until lentils are tender, 40-50 minutes.

10. 10

    Stir in squash and orange juice.

11. 11

    Simmer for 10 minutes.

12. 12

    To serve, ladle soup into bowls, sprinkle with dill or parsley and serve with sour cream on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.