Warm up your kitchen and your soul with a bowl of our delightful Lentil Pumpkin Soup with Spinach! This vibrant, hearty soup is not only a feast for the eyes but also a powerhouse of nutrition, perfect for cozy evenings or a quick weeknight dinner. Imagine the rich, earthy flavors of lentils combined with the creamy sweetness of pumpkin and the fresh burst of spinach—it's a culinary hug in a bowl! With just 10 minutes of prep and 30 minutes of cooking, you'll have a comforting meal that serves six, making it ideal for family gatherings or meal prep. Ready to dive into this deliciously easy recipe? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 cup lentils, rinsed
- 1 can pumpkin puree
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups fresh spinach
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Rinse the lentils under cold water in a fine mesh strainer until the water runs clear. Chop the onion and mince the garlic. Set these aside.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to avoid burning the garlic.
- Stir in the rinsed lentils and cumin, mixing well to combine. Allow the lentils to toast slightly with the onions and garlic for about 2 minutes, enhancing their flavor.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender.
- After the lentils are cooked, stir in the can of pumpkin puree, mixing well to incorporate it into the soup.
- Next, add the fresh spinach to the pot. Stir until the spinach is wilted and well combined with the soup, which should take about 2-3 minutes.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed, keeping in mind that the flavors will deepen as the soup sits.
- Once seasoned, remove the pot from heat. For a smoother texture, you can use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
- Serve the Lentil Pumpkin Soup hot, garnished with a sprinkle of additional cumin or a drizzle of olive oil, if desired. Enjoy your delicious and nutritious meal!
Tips
- Rinse Your Lentils: Always rinse lentils before cooking to remove any dust or debris. This ensures a cleaner flavor and helps them cook evenly.
- Sauté for Flavor: Don’t rush the sautéing of the onions and garlic; this step builds a flavorful base for your soup. Allow them to become fragrant and translucent for the best results.
- Toast the Lentils: Toasting the rinsed lentils with the onions and spices for a couple of minutes enhances their flavor, giving your soup a richer taste.
- Simmer Gently: Once you add the vegetable broth, bring it to a boil, but don’t forget to reduce the heat and let it simmer gently. This allows the lentils to cook perfectly without becoming mushy.
- Adjust Consistency: If you prefer a creamier soup, use an immersion blender to puree it to your desired texture. Alternatively, leave it chunky for a heartier feel.
- Season to Taste: Always taste your soup before serving and adjust the salt and pepper as needed. The flavors will deepen as the soup sits, so be mindful of that!
- Garnish for Appeal: A sprinkle of cumin or a drizzle of olive oil on top before serving adds an appealing touch and enhances the flavor.Enjoy crafting this wholesome soup, and don’t forget to share it with friends and family!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 38g
Protein: 12g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
