Creamy Vegan Pumpkin Lentil Soup
The first time I made this soup, I was looking for something to cozy up to on a chilly autumn night. The blend of pumpkin and lentils surprised me with its richness and heartiness, and it has become a fall staple ever since!
Description
A creamy, spiced pumpkin and lentil soup that combines warming flavors of fall, featuring pumpkin puree, earthy lentils, and aromatic spices. This is a cozy, satisfying dish that makes for a nutritious meal any time of the day.
Ingredients
- 1 cup lentils
- 1 cup pumpkin puree
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 tsp cumin
- 1 tsp paprika
- 4 cups vegetable broth
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil and sauté the onion and garlic until softened.
- Add cumin and paprika, and cook for an additional minute.
- Stir in lentils, pumpkin puree, and vegetable broth. Bring to a boil, then reduce to simmer.
- Simmer for 30 minutes until lentils are tender.
- Season with salt and pepper. Serve hot.
Note
You can add coconut milk for extra creaminess.
Swap lentils for chickpeas if preferred.
Top with roasted pumpkin seeds for added texture.
Vegan soup, pumpkin soup, lentil soup, fall vegan recipes, plant-based meals, vegan soup recipe