Pumpkin Lentil Soup with Fontina Toast.

Lentil soup with an autumn spin and cheesy toast

Pumpkin Lentil Soup with Fontina Toast.

Pumpkin Lentil Soup

  • 1/4 sugar pumpkin, skinned and chopped into cubes
  • 2 tablespoons + 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 tablespoon light, packed brown sugar
  • 2 cloves garlic, minced
  • 1 cup white cooking wine
  • 4 cups vegetable broth
  • 1 cup lentils ((your choice of lentils))
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

Fontina Toast

  • 1 tablespoon olive oil
  • 6 slices French baguette
  • 2 cups fontina cheese, shredded
  • 2 tablespoons fresh thyme
  1. Preheat oven to 400 degrees F. Add pumpkin and sprinkle on 2 tablespoons of olive oil. Roast for 45 minutes or until the pumpkin is very soft. Set aside.
  2. In a large pot, heat 1 tablespoon olive oil, onion, and brown sugar over medium heat. Stir until onions are caramelized. Add garlic, wine, veggie broth, and pumpkin. Bring the mixture to a boil, and stir in the lentils, thyme, rosemary, bay leaves, salt, and black pepper. Reduce heat to low, and cook for 20-25 minutes or until lentils are tender. If soup is too thick, add more veggie broth. Remove from heat, cover, and set aside.
  3. To make fontina toast, spread olive oil on bread slices. Sprinkle on fontina cheese and thyme. Bake for 10-15 minutes or until cheese has melted and is slightly golden. Serve toast with soup, and enjoy!

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