Pumpkin Lentil Soup

Servings: 16-20 one-cup servings

4 cups chopped onions
1/2 c butter
10 cups vegetable broth
28-30 oz. can of concentrated pumpkin
1 cup red or brown dry lentils
1 tsp salt (or to taste)
1/2 tsp pepper
1/4 tsp dried marjoram
1/4 tsp thyme
Dash of hot pepper sauce
2 cups light cream (optional)*
1 cup toasted almonds silvers (can be toasted in advance)

In a large pot, sauté onions in butter until tender - not brown. Add broth, pumpkin, lentils, salt, pepper, marjoram, thyme and dash of hot pepper sauce.

 

Simmer covered 35 to 40 minutes - or until lentils tender. Stir occasionally. You can make a day or so in advance so soup melds. Add cream just prior to serving while reheating.

 

Garnish with toasted almonds prior to serving.

*Ken prefers it without the cream, so I sometimes just add some extra broth in place of the cream to thin the soup out - if it's too thick. It's richer with the cream, Enjoy!*