Description
A creamy, spiced soup made with pumpkin and red lentils. Perfect for cozy nights.
Ingredients
1 cup red lentils
2 cups pumpkin puree
1 onion, diced
2 garlic cloves, minced
1 tbsp ginger, grated
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/2 tsp paprika
1 tbsp olive oil
4 cups vegetable broth
1 cup coconut milk
1 tbsp lemon juice
Salt & pepper to taste
Fresh cilantro for garnish
Instructions
1. Rinse lentils and prepare vegetables.
2. Sauté onion, garlic, and ginger in oil until fragrant.
3. Add spices and toast for 1 minute.
4. Stir in pumpkin, lentils, and broth.
5. Simmer for 20–25 minutes until lentils are soft.
6. Blend if desired.
7. Stir in coconut milk and lemon juice.
8. Adjust seasoning and serve warm.
Notes
For extra creaminess, blend the soup.
Freeze in portions for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Global
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Pumpkin Red Lentil Soup, vegan soup, fall recipe