Description
A comforting and nutritious pumpkin lentil soup that combines the earthy taste of lentils with the sweet flavor of pumpkin, perfect for chilly days.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup red lentils
- 4 cups vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (13.5 oz) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- Fresh herbs for garnish (cilantro or parsley)
Instructions
- Prep the ingredients: Dice the onion, mince the garlic, and grate the ginger. If using fresh pumpkin, roast and puree it.
- In a large pot, heat oil over medium heat and sauté the onion until translucent. Add garlic and ginger, cooking until fragrant.
- Add pumpkin puree and rinsed lentils, mixing well. Pour in vegetable broth and bring to a gentle boil.
- Reduce heat and let the soup simmer uncovered for 20-25 minutes, stirring occasionally. Blend if a smoother texture is desired.
- Stir in coconut milk and heat through for another 5 minutes. Season with salt and pepper, then serve garnished with fresh herbs.
Notes
- Can be frozen for up to three months.
- Lasts in the fridge for about 4 days.
- Pairs well with crusty bread or a fresh side salad.
- Using canned pumpkin is a convenient option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Pumpkin Lentil Soup, Vegan Soup, Healthy Soup, Comfort Food