|Sweet Potato Pumpkin Lentil Soup|
Sweet Potato Pumpkin Lentil Soup
slightly adapted from Florida Coastal Cooking
-1 tbsp olive oil
-1 onion, chopped
-4 ribs celery, chopped
-2 cloves garlic, minced
-2 sweet potatoes, chopped
-1 bay leaf
-1/3 tsp sea salt
-1/8 tsp freshly ground pepper
-2 tbsp salt-free poultry seasoning blend
-1 cup brown lentils
-8 cups vegetable or chicken broth
-1 (15 oz) can pumpkin
-1 tsp fresh sage, minced
1. Heat olive oil in a large stockpot over medium high heat. Add onion and celery and cook until vegetables are soft and onion is translucent. Add garlic, sweet potatoes, bay leaf, salt, pepper, and poultry season and cook for 3 minutes.
2. Add the lentils and broth. Bring mixture to a boil. Reduce heat and simmer for 15 minutes. Stir in sage and pumpkin and cook for 15 minutes.
3. Remove bay leaf and puree with an immersion blender or in a blender.