As fall inches closer to us that means that suddenly every food I touch ends up being somehow pumpkin related. I decided to try this Lentil Pumpkin Soup from Taste of Home this week using their new cookbook, “Taste of Home – Simple & Delicious”.
This post is sponsored by Taste of Home in conjunction with Blog Meets Brand, and I have been compensated for my participation. All opinions are my own.
Do you ever find such a great cookbook that you just have to get in the kitchen and start cooking? That’s how I felt with this cookbook. It’s full of all the recipes that I love, simple & delicious!
That’s the type of recipes I lean toward on a regular basis, so “Taste of Home – Simple & Delicious” is certainly a fit in our kitchen.
I was immediately drawn to the vast array of recipe options that are featured in the book from casseroles, comfort food to sweet treats, it’s a one stop shop for recipes.
I decided to first browse the slow cooker section and quickly landed on Pumpkin Lentil Soup. As soon as I saw those words, “pumpkin”, I knew that was the recipe I’d be trying first.
Not only is it tasty and perfect for fall but it is also such a frugal meal. We had so much of it, we were able to divide it and freeze half to reheat later throughout the month.
I decided to pair ours with gluten-free bread; however, it would taste great with a whole grain bread too.
I added a little bit of extra cinnamon to ours too for another boost of flavor and of course it made the whole home smell delightful.
This cookbook is available now and it’s a must have! This would make a great housewarming gift too.
Are you ready to try a bite? It’s time to eat up. Then, head on over to Amazon to pick up your book!
Pumpkin Lentil Soup
- 1 Pound Red Potatoes about 4 cut into 3/4-inch pieces
- 1 15 oz Can Solid-Pack Pumpkin
- 1 Cup Dried Lentils rinsed
- 1 Medium Onion Chopped
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Ground Ginger
- 1/2 Tsp Pepper
- 2 14 1/2 Oz Vegetable Broth
- 1 1/2 Cups Water
- Minced Fresh Cilantro Optional
- In a 6 quart slow-cooker, add all ingredients except cilantro.
- Cover and cook on low for 7-9 hours.
- Top with Cilantro if desired.
did you make this recipe?
Make sure to tag #mommyhatescoooking on Instagram and follow for more @momhatescooking
Comments & Reviews
Hubby has been asking for soup lately. I think it’s the fall breeze that has brought this craving on. He wants hearty soups, though. I think this one will be just what he’s wanting.
I’m not a huge soup fan but that looks extra yummy. I never would have thought about putting pumpkin in a soup…my mom has lots of cookbooks like this one so this may be a good Christmas gift for her!