Have you ever been in search of a comfy, hug-in-a-bowl recipe through the chillier months? This unimaginable curried pumpkin lentil soup recipe has every thing you would need in a soup. It’s hearty, crammed with heat flavors, and scrumptious along with your favourite crackers or a aspect of garlic naan (yum).
Soup season might be my favourite time of 12 months and that is really the right recipe to kick it off! You’ll love how straightforward it’s to make with a couple of pantry staples and spices. Plus, it’s crammed with great pumpkin taste and I do know you’re all pumpkin-obsessed like I’m.
Make a giant batch and freeze some for later, or serve it up and watch the kiddos fall in love, too! Lunch & dinner is served.
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Elements in vegan pumpkin lentil soup
This nourishing vegan curried pumpkin lentil soup is stuffed with vitamins and comfy flavors that you just’ll love all season lengthy. Plus, it packs some veggies and is straightforward to make! Right here’s what you’ll want:
- Veggies: we’re including onion and carrot for a veggie and texture enhance on this lentil soup. You’ll want a little bit of olive oil to cook dinner them down.
- Herbs & spices: gotta have savory garlic, plus some freshly grated ginger, yellow curry powder and a kick of warmth from cayenne pepper (for those who’d like). Spherical out all the flavors with salt and pepper to style!
- For the broth: preserve the soup vegan & vegetarian with vegetarian broth or water. You’ll additionally add mild coconut milk for refined sweetness. So good! The broth will assist skinny the soup and cook dinner the lentils.
- Lentils: you should use inexperienced or brown lentils on this recipe. Simply you’ll want to kind and rinse them.
- Pumpkin puree: gotta have that pumpkin taste within the pumpkin lentil soup! Be happy to make use of canned pumpkin puree or make your personal with this tutorial.
- To garnish: I wish to prime my bowl with further recent diced cilantro, greek yogurt, salsa (it’s so good!), pita or naan bread for dipping.
Customise your soup
On the lookout for an ingredient swap or addition on this pumpkin lentil soup? Right here’s what I can advocate:
- Swap the pumpkin. I believe pureed candy potato would even be scrumptious as the bottom on this recipe.
- Up the protein. Whereas the soup already has virtually 10g of protein per serving due to the lentils, this soup would even be scrumptious with cooked, floor turkey or rooster.
- Add a kick of warmth. When you like spice, be at liberty to bump up the cayenne pepper! Cool it off with further coconut milk on prime and even greek yogurt.
The best way to make pumpkin lentil curry soup
- Prepare dinner down the veggies. Begin by including olive oil in a massive pot and place over medium excessive warmth. As soon as oil is scorching, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes.
- Add spices. Convey the warmth to medium low and add in ginger, curry powder and cayenne. Stir collectively for 30 seconds.
- Pull all of it collectively. Subsequent stir in water or broth, coconut milk, lentils and pumpkin puree. When you’d like, you’ll be able to reserve 2 tablespoons of coconut milk for drizzling on prime as soon as the soup is completed. Season the soup with salt and freshly floor black pepper.
- Prepare dinner & simmer. Convey soup to boil, then cut back warmth and simmer over medium low for half-hour or till lentils are comfortable and tender. The soup ought to thicken up, but when it will get too thick to your liking, then be at liberty so as to add an additional ½ cup-1 cup water or broth. Style and alter seasonings as essential, including further salt and pepper if wanted.
- Garnish and serve. Serve soup instantly and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa for those who’d like. I like to serve mine with naan or pita bread for dipping.
Storing & freezing ideas
- To retailer: retailer this creamy pumpkin lentil soup recipe in hermetic containers within the fridge for as much as 4-5 days. Be happy to reheat it within the microwave or on the stovetop!
- To freeze: let the soup utterly cool after which switch it to a freezer-safe container (or a number of containers for meal prep functions). Freeze for as much as 2 months. To reheat, first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.
Our fav sides to serve this pumpkin lentil soup
What’s a soup with out scrumptious sides? Listed here are a few of our favourite ones to serve with the soup:
Extra pumpkin recipes to strive
Get all of our scrumptious pumpkin recipes right here!
I hope you’re keen on this scrumptious vegan curried pumpkin lentil soup recipe! When you make it you’ll want to go away a remark and a score so I understand how you appreciated it. Get pleasure from, xo!
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125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Vegan Curried Pumpkin Lentil Soup
Vegan pumpkin lentil soup made with creamy coconut milk, scrumptious spices and loads of pumpkin taste. This straightforward pumpkin lentil curry soup is filled with nourishing substances and loads of protein for an exquisite lunch or dinner.
Elements
- ½ tablespoon olive oil
- 1 white onion, diced
- 1 massive carrot, sliced
- 3 cloves garlic, minced
- ½ tablespoon recent grated ginger
- 1 tablespoon delicate yellow curry powder
- Optionally available: ¼ teaspoon cayenne (provided that you want somewhat warmth)
- 3 cups water or vegetarian broth
- 1 cup inexperienced or brown lentils, sorted and rinsed
- 1 (15 ounce) can mild coconut milk (reserve 2 tablespoons for drizzling on prime of soup)
- 1 (15 ounce) can pumpkin puree
- ½ teaspoon salt, plus extra to style
- Freshly floor black pepper
- To garnish:
- Further recent diced cilantro
- Greek yogurt
- Salsa (it’s so good!)
- Pita or naan bread for dipping
Directions
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Add olive oil in a big pot and place over medium excessive warmth. As soon as oil is scorching, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes. Convey warmth to medium low and add in ginger, curry powder and cayenne, stir collectively for 30 seconds.
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Subsequent stir in water/broth, coconut milk, lentils and pumpkin puree. When you’d like, you’ll be able to reserve 2 tablespoons of coconut milk for drizzling on prime as soon as the soup is completed. Season the soup with salt and freshly floor black pepper.
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Convey soup to boil, then cut back warmth and simmer over medium low for half-hour or till lentils are comfortable and tender. The soup ought to thicken up. (If it will get too thick to your liking, then be at liberty so as to add an additional ½ cup-1 cup water or broth.) Style and alter seasonings as essential, including further salt and pepper if wanted.
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Serve soup instantly and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa for those who’d like. I like to serve mine with naan or pita bread for dipping. Serves 4.
Recipe Notes
To reheat: first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.
Diet
Serving: 1serving (primarily based on 4)Energy: 248calCarbohydrates: 37.9gProtein: 9.7gFats: 8.6gSaturated Fats: 5.3gFiber: 11.2gSugar: 7.5g
Recipe by: Monique Volz // Formidable Kitchen | Images by: Eat Love Eats
This publish was initially revealed on October 8, 2020, republished on September 20, 2021, and republished on October sixteenth, 2024.