Pumpkin and Lentil Soup
This pumpkin and lentil soup is hearty, velvety, and a nutritional powerhouse. It’s vegan and gluten-free and can be made in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, finely sliced
- 2.2 pounds (1kg) pumpkin, peeled & cubed
- 4.8 ounces (135g) red lentils, washed & drained
- 4 cups vegetable stock
- 1 tablespoon fresh ginger, finely grated
- 1 teaspoon sea salt
For garnishing (optional):
- coconut cream
- chopped fresh chives
- red pepper flakes
Instructions
- Heat 1 tablespoon of olive oil in a soup pot over medium heat. Add the onion and sauté for 3-5 minutes until softened.
- Add the pumpkin, lentils, stock and ginger. Stir, then bring to a simmer. Cook for around 15 minutes until the pumpkin and lentils are soft.
- Season with 1 teaspoon of sea salt or to taste. Use an immersion blender or transfer to a stand blender and blend until smooth.Â
- Â Dish and garnish with a few swirls of coconut cream, fresh chives, and red pepper flakes. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10.1g
- Sodium: 946.1mg
- Fat: 4.5g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Carbohydrates: 43.4g
- Fiber: 5.4g
- Protein: 10.9g
- Cholesterol: 0mg
Find it online: https://www.streetsmartkitchen.com/pumpkin-and-lentil-soup/