Pureed Pumpkin and Lentil Soup With Orange Juice

This is from my 365 Ways to Cook Vegetarian cookbook. You could substitute acorn or butternut squash for the pumpkin. This looks like a really yummy fall dish.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  cup dried lentils
• 2  tablespoons  vegetable oil
• 2  medium onions, diced
• 1⁄2 teaspoon cinnamon
• 1  teaspoon honey
• 1  carrot, sliced
• 1  celery rib, diced
• 8  cups  vegetable stock
• 1⁄2 teaspoon dried dill
• 1  orange, zest of
• 1⁄2 cup  orange juice
• 1  cup  cooked pumpkin
• 1  cup sour cream
•  fresh dill (for garnish) or  fresh parsley, chopped (for garnish)

Directions

1. In a medium bowl, soak the lentils for 15 minutes. Drain.
2. In a soup pot, heat oil over medium-high heat and cook onion, stirring occasionally, until softened, 2-3 minutes. Stir in cinnamon and honey.
3. Add carrot, celery and broth. Cover and bring to a rolling boil. Add lentils, dill and orange zest. Lower heat to medium.
4. Cook and cover until lentils are tender, 40-50 minutes. Stir in squash and orange juice. Simmer for 10 minutes.
5. To serve, ladle soup into bowls, sprinkle with dill or parsley and serve with sour cream on the side.