Description
A comforting and creamy pumpkin lentil soup, perfect for a cozy meal.
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.
Notes
- This soup can be stored in the refrigerator for up to 5 days.
- Feel free to add your favorite spices for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg