Lentil Pumpkin soup

Ingredients

• 2 cups sprouted lentils
• 1 large red onion
• 2 carrots
• 2 stalks of celery
• 1 large sweet potato
• 8 cups of vegetable broth (low sodium)
• cayenne
• garlic
• ginger
• dried sweet basil 
• 1 can pure 100% pumpkin puree
• Himalayan salt

Recipe

I used a slow cooker and a stove for this soup.  I planned to only use a slow cooker but it wasn't ready in time. I chopped up all ingredients and put it all in the slow cooker pot and set it on high for 3hrs.  I then poured the contents into a large soup pot and simmered for about 15 minutes until veggies were tender enough. Then heat stir in the can of pumpkin until all warm.

The first night I ate the soup whole and chunky.  Then the next day I heated the soup and blended it into a very fluffy bisque. Both delicious, and super nutritious:)

 All Ingredients

Chop up and combine all ingredients in slow cooker on high for 3 hrs...

then 20 more minutes simmered on the stove until vegetables are at desired tenderness 

Soup with added pumpkin puree

Soup blended into a light bisque

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