And if you can mix the pumpkin with savory and sweet, it is heaven. For real.
This is one of my favorite soups to make. It's full of so much healthy goodness, it all cooks in one lovely pot, and it makes your house smell amazing. Take that, Yankee Candle. I have pumpkin spice with a hint of cranberry on my stove.
1/2 c. brown rice
4 cloves garlic, minced
1 leek, white & green parts, chopped
1 Tbsp. fresh ginger, grated
2 Tbsp. olive oil
1 sweet potato, cut in 1-in. cubes
2 carrots, diced
32oz chicken broth
1 1/2 c. water
3/4 c. kale, roughly chopped
3/4 c. spinach, roughly chopped
1/2 c. green lentils
1/3 c. dried cranberries
1/2 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. thyme
1/4 tsp. pumpkin spice
salt to taste
1. In dutch oven or large pot, sautee garlic, ginger, and leek in olive oil over medium heat until aromatic, about 2-3 minutes. Add rice and brown for another 5-7 minutes, stirring occasionally to keep all from sticking to the pot.
2. Add sweet potato and carrots, cook another 5 minutes. Add chicken broth and water, bring to a boil. Reduce to low heat and simmer for 15 minutes.
3. Add lentils and spices and cook another 30 minutes, stirring occasionally, until rice and lentils are fully cooked. Then add dried cranberries, kale, and spinach, and cook another 5 minutes. Add a little more water if necessary and salt to taste.