Description
A warm and comforting curried pumpkin lentil soup that combines the earthy flavors of lentils with the sweetness of pumpkin and aromatic spices.
Ingredients
Scale
- 1 cup red lentils
- 2 cups pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add the curry powder and cook for another minute until fragrant.
- Stir in the red lentils, pumpkin puree, and vegetable broth.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
- Stir in the coconut milk and season with salt and pepper.
- Blend the soup until smooth using an immersion blender or regular blender.
- Serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Curried Pumpkin Lentil Soup, Vegan Soup, Comfort Food, Healthy Soup