Description
A creamy and nutritious soup made with pumpkin puree and red lentils, perfect for a quick weeknight dinner.
Ingredients
Scale
- 2 cups pumpkin puree
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
Instructions
- Heat some olive oil in a large pot over medium heat and sauté the onion until it’s translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and ground ginger, cooking for another minute until fragrant.
- Stir in the pumpkin puree and vegetable broth, mixing well until combined.
- Bring the mixture to a simmer, then add the rinsed red lentils, stirring to combine.
- Season with salt and pepper, and let it simmer for 20-25 minutes until the lentils are tender.
- Use an immersion blender to puree the soup for a smooth texture, or leave it chunky if you prefer.
- Serve hot, garnished with pumpkin seeds for a nice crunch.
Notes
Ensure to sauté the garlic and onion well for the best flavor, and adjust the seasoning after simmering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg