Creamy Pumpkin Lentil Soup
Warm up your chilly evenings with this comforting creamy pumpkin lentil soup, a delightful blend of earthy lentils and sweet pumpkin. This easy-to-make soup not only offers a rich, velvety texture but also bursts with flavors from aromatic spices like cumin and cinnamon. Perfect for cozy nights in or as a starter for gatherings, this dish ensures satisfaction in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 4
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 cup red lentils
- 1 can (15 oz) pure pumpkin puree
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 cup full-fat coconut milk
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté chopped onions until translucent, about 5 minutes.
- Add minced garlic, cumin, and cinnamon; stir for 1 minute until fragrant.
- Stir in red lentils and pumpkin puree until well combined.
- Pour in vegetable broth and bring to a boil. Reduce heat, cover partially, and simmer for 20-25 minutes until lentils are tender.
- Use an immersion blender or transfer to a regular blender to blend until smooth.
- Stir in coconut milk and season with salt and pepper. Warm through for another 5 minutes.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Swap pumpkin for butternut squash for a different flavor profile. Top your soup with crispy bacon bits or fresh herbs for added flair. For extra creaminess, feel free to add more coconut milk.