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[ Post by Lisa Tedder ][ Post on November 14, 2012 ][ In Soup ]
My family often eats a vegetarian meal, not for any particular reason but because I like vegetables. I grew up eating all veggie dinners, especially during the summer when my father’s garden was full of good things to eat. Fried potatoes, white beans, fried okra and cornbread is one of my favorite dinners. If you have a great homegrown tomato to eat with it, you have a fine dinner. Now I get my fresh vegetables from the farmer’s market since I have a very black thumb and can hardly grow weeds. If you were to see my lawn, you’d know this to be true.
I also like pumpkin in just about everything from desserts to soups so when I came across this recipe I had to try it. Though he was invited, my son declined to come home for dinner that night. Edamame and pumpkin soup isn’t high on his list of things to try. That left my daughter and husband to test it out on whether they wanted to or not. I admit my daughter was much less than thrilled with this soup but my husband liked it well enough to eat some for lunch the next day. If you like vegetables or are a vegan or vegetarian, this soup is very good and really healthy. Some good bread is the best accompaniment for any soup. Did I mention that you just dump all the ingredients in a slow cooker and it’s ready at the end of the day?
Pumpkin Soup With Lentils
1 lb. pumpkin or other winter squash like butternut, cubed (I used butternut, another favorite of mine, plus you can buy it cubed in bags at Walmart and Sam’s)
1 12 oz. bag frozen edamame
3 medium carrots, peeled and sliced
1 chopped onion
1 cup lentils, rinsed
2 Tbsp. tomato paste
1 Tbsp. grated fresh ginger
1 Tbsp. fresh lime juice
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper
4 cups chicken or vegetable broth
Place all ingredients in a slow cooker. Cook on high 4 to 5 hours or low, 8 to 10. Put in a bowl and eat!
Next week is Thanksgiving and this would be easy to throw in the slow cooker for a light meal after Black Friday shopping or for a light meal after the indulgences of The Big Meal.
Upadated on November 14, 2012
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