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4 sweet potatoes, peeled cut into chunks
6 - 8 carrots, peeled and cut into chunks
large chunk of pumpkin (fresh) peeled and cut into chunks
[substitute fresh squash where pumpkin is not in season]
1 c. uncooked red lentils
white wine (optional)
Put all the vegetables and lentils into a soup pot and add water to cover the vegetables. Bring to a boil and lower to simmer until the vegetables are fork tender. Blend with an immersion blender. Add 1 heaping Tbsp. cinnamon and mix.
Serve hot with a baguette on the side.
6 - 8 carrots, peeled and cut into chunks
large chunk of pumpkin (fresh) peeled and cut into chunks
[substitute fresh squash where pumpkin is not in season]
1 c. uncooked red lentils
white wine (optional)
Put all the vegetables and lentils into a soup pot and add water to cover the vegetables. Bring to a boil and lower to simmer until the vegetables are fork tender. Blend with an immersion blender. Add 1 heaping Tbsp. cinnamon and mix.
Serve hot with a baguette on the side.