Slow-Cooker Red Lentil Pumpkin Soup
By Sarah DiGregorio · 4 hours 5 minutes · 4 to 6 servings
A recipe by Sarah DiGregorio from NYT Cooking: its ingredients and steps as published. The introduction, tips, photos and reader notes are on the original.
Details
- ⏲️ Prep time: 5 minutes
- 🍳 Cook time: 4 hours
- ⏱️ Total time: 4 hours 5 minutes
- 🍽️ Servings: 4 to 6
Ingredients
- 1½ cups red lentils
- 1 (15-ounce) can pumpkin purée
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon crushed red pepper (optional)
- ¼ teaspoon ground cinnamon
- 4 tablespoons olive oil, divided
- Kosher salt (such as Diamond Crystal)
- ½ cup pepitas (pumpkin seeds)
- ½ teaspoon cumin seeds
- 1 red onion, chopped
- 1 lemon, juiced
Directions
- Add the lentils, pumpkin, turmeric, paprika, coriander, red pepper, cinnamon, 1 tablespoon olive oil and 1 tablespoon salt to a 6- to 8-quart slow-cooker; top with 5 cups water and stir to combine. Cook on high for 4 hours or on low for 6 hours, until the lentils are tender. (This soup holds well on warm if you need flexibility.)
- Before serving, warm 1 tablespoon olive oil in a small skillet over high heat. Add the pepitas, cumin seeds and, if the pepitas are unsalted, a pinch of salt. Cook, stirring constantly, until the pepitas are toasted and the cumin is sizzling and popping, 2 to 3 minutes.
- Scrape the seasoned pepitas onto a paper-towel lined plate. Put the skillet back over high heat and add the remaining 2 tablespoons olive oil, the red onion and a generous pinch of salt. Cook, stirring often, until the onion is browned and softened, about 8 minutes.
- Scrape the onion and its oil into the soup along with the lemon juice and stir to combine. Taste and add additional salt if necessary.
- Serve the soup in bowls and sprinkle with the toasted pepitas. The soup will thicken as it cools, so adjust the texture with additional water as necessary.
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