Creamy Pumpkin Lentil Soup
Embrace the cozy flavors of fall with this creamy pumpkin lentil soup. A delightful blend of earthy red lentils and smooth pumpkin creates a warm, comforting dish perfect for chilly evenings. This quick and easy recipe is not only nourishing but also a crowd-pleaser, making it an ideal choice for weeknight dinners or festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Approximately 6 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 1 cup red lentils
- 1 (15 oz) can pure pumpkin puree
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onions until translucent.
- Add minced garlic, cumin, and cinnamon; cook for about one minute until fragrant.
- Stir in red lentils and pumpkin puree until well combined.
- Pour in vegetable broth and bring to a gentle boil. Reduce heat and simmer uncovered for 20 minutes or until lentils are tender.
- Blend the soup until smooth using an immersion blender or in batches with a regular blender.
- Stir in coconut milk and simmer for another five minutes. Adjust seasoning before serving.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added nutrients, consider incorporating spinach or substituting lentils with chickpeas. A sprinkle of nutmeg or cayenne pepper can elevate the flavor profile. Store leftovers in an airtight container for up to five days.