Description
A comforting and creamy pumpkin lentil soup perfect for chilly fall days. This hearty dish combines the earthy flavors of lentils with the sweetness of pumpkin for a satisfying meal.
Ingredients
Scale
- 1 cup dried lentils, rinsed
- 2 cups pumpkin puree
- 1 onion, diced
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until softened.
- Stir in lentils, pumpkin puree, cumin, and paprika.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 25-30 minutes until lentils are tender.
- Blend half the soup for a creamy texture if desired.
- Season with salt and pepper before serving.
Notes
- Store leftovers in an airtight container for up to 4 days.
- Freezes well for up to 3 months.
- Garnish with roasted pumpkin seeds for extra crunch.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 8g
- Sodium: 480mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: pumpkin soup, lentil soup, fall recipes, vegetarian soup