Mitchell’s Soup Pumpkin & Lentil Soup
Like a batch of ginger snap cookies in the oven, the autumnal spices in this seasonal soup will warm the body and soul. Purée in the style of a bisque—a rich, creamy soup perfected by the French—or eat it chunky. For a sweet twist, add mandarin oranges, apples or peaches.
1) In large pot, brown one onion in 4 tbsp butter.
2) Add 6 C water, package contents, 796 ml can pumpkin; boil, then simmer covered until cooked (approx 45 min).
3) Add 3 C cream or milk, 1 tbsp brown sugar, and either 398 ml canned peaches with juice or 1 ½ C chopped apple; simmer for 10 min. Add extra water as needed. Season with salt and pepper.
Option: purée cooked soup.