Description
A comforting and nutritious Pumpkin Lentil Soup that is easy to make and packed with flavor.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup red lentils
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 cup coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Prepare the vegetables by dicing the onion, mincing the garlic, and grating the ginger.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add garlic and ginger, cooking for an additional 1-2 minutes.
- Combine pumpkin puree, rinsed red lentils, and vegetable broth in the pot. Stir well and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes.
- Once lentils are tender, blend the soup until smooth using an immersion blender or countertop blender.
- Stir in coconut milk, season with salt and pepper, and heat gently before serving. Garnish with fresh herbs if desired.
Notes
- For a spicier version, add chili flakes.
- For a creamier texture, increase the amount of coconut milk.
- This soup can be made in advance and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Pumpkin, Lentil, Soup, Vegan, Healthy, Comfort Food