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pumpkin red lentil carrot soup recipe

Creamy Pumpkin Red Lentil Carrot Soup

Isabella C., a passionate food writer and recipe creator, smiling in a cozy kitchen while sharing her love for homemade dishes.Isabella C.
A creamy and hearty vegan soup featuring pumpkin, red lentils, and carrots, perfect for fall and winter.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Soup
Cuisine American, Vegan
Servings 8 bowls
Calories 180 kcal

Equipment

  • 1 Large pot
  • 1 immersion blender
  • 1 Cutting board
  • 1 Knife

Ingredients
  

Main Ingredients

  • 1 cup red lentils
  • 4 cups vegetable broth
  • 1 can 15 oz pumpkin puree
  • 3 large carrots peeled and chopped
  • 1 tablespoon olive oil

Spices and Seasonings

  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste

Instructions
 

Preparation

  • Wash, peel, and chop the carrots into small pieces. Rinse the red lentils under cold water.
  • In a large pot, heat olive oil over medium heat. Add the carrots and cook until they start to soften, about 5 minutes.
  • Add the pumpkin puree, red lentils, and spices to the pot. Stir to combine and cook for another 2 minutes.
  • Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and let simmer for 30 minutes, or until the lentils and carrots are tender.

Serving

  • Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Adjust the consistency with additional broth if needed.
  • Taste and adjust the seasoning with salt, pepper, and a splash of lemon juice. Serve hot, garnished with fresh herbs if desired.

Storage

  • Let the soup cool completely before transferring to airtight containers. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
  • To reheat, warm the soup on the stove over medium heat, stirring occasionally until heated through.

Notes

Pro Tips: Blend the soup thoroughly for a creamy texture. Adjust the seasoning to your taste preferences.
Ingredient Substitutions: Use sweet potatoes in place of carrots for a different flavor profile.
How to Serve: Serve with crusty bread or a fresh green salad.
Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 5 days.
Make-Ahead Tips: Prepare the soup in advance and store in the freezer for quick meals.
Keyword carrot soup, pumpkin, red lentil