Looking for a cozy and nutritious dish that warms you from the inside out? Look no further than this delightful Pumpkin Soup with Lentils! Packed with the rich flavors of fall and the wholesome goodness of lentils, this recipe is not just a treat for your taste buds but also a feast for your health. In just 35 minutes, you can whip up a creamy, comforting bowl of soup that’s perfect for chilly evenings or as a hearty starter for your next gathering. Ready to impress your family and friends with this easy-to-make recipe? Let’s dive in!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium pumpkin, peeled and diced
- 1 cup red lentils
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and dice the medium pumpkin into small cubes for even cooking. Chop the onion and mince the garlic cloves. Rinse the red lentils under cold water until the water runs clear.
- In a large pot, heat a tablespoon of olive oil over medium heat. 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 cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Once the garlic is fragrant, add the diced pumpkin to the pot. Stir well to combine with the onions and garlic, allowing the pumpkin to cook for about 5 minutes, stirring occasionally.
- Next, add the rinsed red lentils to the pot along with the cumin, salt, and pepper. Stir to combine all the ingredients evenly.
- Pour in the vegetable broth, ensuring that all the ingredients are submerged. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 20 minutes, or until the pumpkin is tender and the lentils are cooked through.
- After 20 minutes, remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth.
- Taste the soup and adjust the seasoning with more salt and pepper if necessary. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Serve the pumpkin soup warm, garnished with a drizzle of olive oil or a sprinkle of fresh herbs if desired. Enjoy your hearty and nutritious pumpkin soup with lentils!
Tips
- Choose the Right Pumpkin: For the best flavor, opt for a sugar pumpkin or pie pumpkin, as they are sweeter and creamier than larger carving pumpkins.
- Prep Ahead: To save time, you can prepare your ingredients in advance. Dice the pumpkin and chop the onion and garlic a day before, and store them in airtight containers in the fridge.
- Adjust the Spices: Feel free to experiment with spices! Adding a pinch of nutmeg or cinnamon can elevate the flavors and give your soup a unique twist.
- Blend to Perfection: If you prefer a chunkier texture, blend only half of the soup and leave the rest as is. This will give you a delightful mix of creamy and chunky textures.
- Garnish for Flair: Enhance the presentation by garnishing with a drizzle of olive oil, a dollop of yogurt, or a sprinkle of fresh herbs like parsley or cilantro before serving.
- Storage Tips: This soup keeps well in the fridge for up to 4 days, making it a great meal prep option. You can also freeze it in portions for a quick meal later on!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
