Hi Belinda!
I will post the orignal recipe, then the changes I made. I know I should taste this before posting it, but its on the stove now and I'll report on it later
Pumpkin, Black Bean and Lentil Soup
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1-15oz can of pumpkin
1-15oz can of black beans
1-15oz can of petite diced tomatoes
1 cup cooked lentils
1 large box of chicken, beef or vegatable stock
2 cloves garlic
2 slices cooked bacon (chopped)
1T cumin, and any smokey blend spices you like.
olive oil
1/3 cup sherry
I ommited the bacon, and only used cumin, salt and pepper.
Coat the botton of a stock pan with olive oil. Saute the carrots, onion, celery, garlic and cooked bacon for a few mintues. Add the drained can of beans, pumpkin, tomatoes, spices and stock.
Using a stick blender, gently pulse about half of the mixture. If you like texture do not blend as much. And you don't have to blend if don't want to. Add the cooked lentils. Simmer soup for abot 20 min. Finally, add a splash (1/3 cup ) of sherry
Enjoy