Description
A warm and comforting pumpkin and lentil soup, rich in flavor and packed with wholesome goodness.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp chili flakes (optional)
- 400g pumpkin, peeled and diced
- 150g red lentils
- 1 liter vegetable stock
- 400ml coconut milk
- Salt and pepper to taste
- Fresh coriander leaves, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in cumin, coriander, turmeric, and chili flakes; cook for 1 minute.
- Add pumpkin and red lentils, stirring to coat with spices.
- Pour in vegetable stock and bring to a boil.
- Reduce heat and simmer for 25-30 minutes, until pumpkin and lentils are tender.
- Stir in coconut milk and season with salt and pepper.
- Blend with an immersion blender until smooth and creamy.
- Garnish with fresh coriander leaves before serving.
Notes
This soup freezes well and tastes even better the next day as the flavors deepen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
Keywords: pumpkin, lentil, soup, vegan, healthy, comforting