Have you ever been on the lookout for a comfortable, hug-in-a-bowl recipe through the chillier months? This unbelievable curried pumpkin lentil soup recipe has every little thing you would need in a soup. It’s hearty, full of heat flavors, and scrumptious along with your favourite crackers or a facet of garlic naan (yum).
Soup season might be my favourite time of yr and that is really the proper recipe to kick it off! You’ll love how simple it’s to make with a couple of pantry staples and spices. Plus, it’s full of fantastic pumpkin taste and I do know you’re all pumpkin-obsessed like I’m.
Make an enormous 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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Substances in vegan pumpkin lentil soup
This nourishing vegan curried pumpkin lentil soup is filled with vitamins and comfy flavors that you simply’ll love all season lengthy. Plus, it packs some veggies and is simple 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 gentle coconut milk for refined sweetness. So good! The broth will assist skinny the soup and cook dinner the lentils.
- Lentils: you need to use inexperienced or brown lentils on this recipe. Simply you should definitely type and rinse them.
- Pumpkin puree: gotta have that pumpkin taste within the pumpkin lentil soup! Be at liberty to make use of canned pumpkin puree or make your individual with this tutorial.
- To garnish: I prefer to high my bowl with additional recent diced cilantro, greek yogurt, salsa (it’s so good!), pita or naan bread for dipping.
Customise your soup
Searching for an ingredient swap or addition on this pumpkin lentil soup? Right here’s what I can suggest:
- 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 because of the lentils, this soup would even be scrumptious with cooked, floor turkey or hen.
- Add a kick of warmth. When you like spice, be at liberty to bump up the cayenne pepper! Cool it off with additional coconut milk on high and even greek yogurt.
Learn how to make pumpkin lentil curry soup
- Cook dinner down the veggies. Begin by including olive oil in a giant 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. Carry 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 high as soon as the soup is completed. Season the soup with salt and freshly floor black pepper.
- Cook dinner & simmer. Carry soup to boil, then scale 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 on your liking, then be at liberty so as to add an additional ½ cup-1 cup water or broth. Style and modify 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 suggestions
- To retailer: retailer this creamy pumpkin lentil soup recipe in hermetic containers within the fridge for as much as 4-5 days. Be at liberty to reheat it within the microwave or on the stovetop!
- To freeze: let the soup fully 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 below 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 should definitely go away a remark and a score so I understand how you appreciated it. Get pleasure from, xo!
The
Bold Kitchen
Cookbook
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 simple pumpkin lentil curry soup is full of nourishing substances and loads of protein for an exquisite lunch or dinner.
Substances
- ½ tablespoon olive oil
- 1 white onion, diced
- 1 giant carrot, sliced
- 3 cloves garlic, minced
- ½ tablespoon recent grated ginger
- 1 tablespoon gentle yellow curry powder
- Elective: ¼ teaspoon cayenne (provided that you want a bit of warmth)
- 3 cups water or vegetarian broth
- 1 cup inexperienced or brown lentils, sorted and rinsed
- 1 (15 ounce) can gentle coconut milk (reserve 2 tablespoons for drizzling on high of soup)
- 1 (15 ounce) can pumpkin puree
- ½ teaspoon salt, plus extra to style
- Freshly floor black pepper
- To garnish:
- Additional recent diced cilantro
- Greek yogurt
- Salsa (it’s so good!)
- Pita or naan bread for dipping
Directions
-
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. Carry 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 high as soon as the soup is completed. Season the soup with salt and freshly floor black pepper.
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Carry soup to boil, then scale 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 on your liking, then be at liberty so as to add an additional ½ cup-1 cup water or broth.) Style and modify 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 // Bold Kitchen | Images by: Eat Love Eats
This submit was initially printed on October 8, 2020, republished on September 20, 2021, and republished on October sixteenth, 2024.
