Description
A rich and velvety plant-based soup combining sweet pumpkin and protein-packed red lentils for a comforting autumn meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1/2 cup canned coconut milk
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until translucent.
- Stir in minced garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add pumpkin puree and rinsed red lentils to the pot. Stir to coat in spices and cook for 2 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
- Stir in coconut milk and season with salt and pepper.
- Use an immersion blender to puree the soup until completely smooth. Adjust consistency with more broth if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: International