Description
A comforting vegan pumpkin soup that’s creamy, nutritious, and perfect for autumn evenings.
Ingredients
Scale
- 1 can (15 oz) Pumpkin puree
- 1 cup Red lentils
- 4 cups Vegetable broth
- 1 Onion, chopped
- 2 Garlic cloves, minced
- 1 tsp Ground cumin
- 1/2 tsp Paprika
- Salt and pepper to taste
- Olive oil or vegetable broth for sautéing (optional)
Instructions
- In a large pot over medium heat, add olive oil or a splash of vegetable broth. Sauté chopped onion and minced garlic until the onion is translucent—about 3-4 minutes.
- Add pumpkin puree, red lentils, and vegetable broth. Stir in ground cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Blend soup until smooth with an immersion blender, or leave it chunky. Serve warm!
Notes
Garnish with coconut cream and roasted pumpkin seeds. Store leftovers in an airtight container for up to three days or freeze for up to a month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soups
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 5g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: pumpkin soup, vegan soup, autumn recipes, healthy soup