- 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:)
