Autumn in a bowl! This cozy soup is earthy, hearty, and full of warm fall spices — with creamy pumpkin that makes every spoonful feel like a hug. 🍂 Just add two pantry staples: a can of pumpkin and broth, and you’ve got a rich, soul-warming dinner for 4–6 in no time.
Ingredients: Dried lentils, a combination of white, brown and/or wild rice, chives, shallots, garlic, onion, dried herbs and spices
To Make, Simply: Lightly toast contents of bag in 1–2 tbsp of olive oil over low heat. Do not burn.
Add chicken broth (or veggie broth) and pumpkin purée, bring to a boil and simmer 30–45 minutes until lentils and rice are soft. Leftover soup will thicken as it continues to absorb the broth. Add more broth or water to thin when reheating.
Add in your favorite proteins or veggies as you wish. We love crumbled sausage or roasted butternut squash with this one. 🎃 If adding proteins or veggies, cook them in the pot until done, remove and set aside. Follow cooking directions above and add them back in after the lentils are soft.
