Creamy Pumpkin Lentil Soup
A comforting and creamy vegan soup perfect for fall evenings, combining the rich flavors of pumpkin and lentils.
Equipment
- 1 Large pot
- 1 immersion blender
- 1 mixing spoon
Ingredients
Soup Base
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
Main Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup red lentils rinsed
- 4 cups vegetable broth
- 1 can 13.5 oz coconut milk
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- Dice the onion and mince the garlic. Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 5 minutes.
- Stir in the cumin, coriander, and smoked paprika, cooking for another minute until the spices are aromatic.
- Add the pumpkin puree, rinsed lentils, vegetable broth, and coconut milk. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 to 35 minutes, or until the lentils are tender.
- Use an immersion blender to puree part of the soup, leaving some lentils whole for texture. Adjust seasoning with salt and pepper.
Serving
- Ladle the soup into bowls and garnish with fresh herbs or a drizzle of coconut cream. Serve with crusty bread.
Storage
- Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
Pro Tips: Use a good quality coconut milk for a creamy texture. Toast the spices briefly to release their flavors.
Ingredient Substitutions: Substitute coconut milk with almond milk for a lighter version. Use green lentils if red lentils are unavailable.
How to Serve: Garnish with toasted pumpkin seeds or fresh cilantro for added flavor.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the soup base in advance and store it in the fridge. Add fresh herbs before serving.
Ingredient Substitutions: Substitute coconut milk with almond milk for a lighter version. Use green lentils if red lentils are unavailable.
How to Serve: Garnish with toasted pumpkin seeds or fresh cilantro for added flavor.
Storage & Freshness: Store in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the soup base in advance and store it in the fridge. Add fresh herbs before serving.