Description
This Spiced Pumpkin Lentil Soup is a hearty and flavorful dish combining creamy pumpkin puree, protein-rich red lentils, and warm spices like cumin, cinnamon, and coriander. Simmered to perfection in vegetable broth and enriched with coconut milk, this comforting soup offers a rich texture and vibrant taste, ideal for a cozy meal.
Ingredients
Scale
Sauté Base
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional)
Main Ingredients
- 1 cup dried red lentils, rinsed
- 3 cups vegetable broth
- 1 (15-ounce) can pumpkin puree
- 1 (14-ounce) can diced tomatoes, with juices
Finish and Garnish
- 1 cup coconut milk
- Salt and black pepper to taste
- Fresh cilantro, for garnish (optional)
- Lime wedges, for serving
Instructions
- Sauté onion: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, or until the onion becomes soft and translucent.
- Add garlic and ginger: Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- <strong Bloom spices: Add the ground cumin, coriander, cinnamon, and cayenne pepper. Stir to combine and cook for another 30 seconds to release their aromas.
- Combine main ingredients: Add the rinsed red lentils, vegetable broth, pumpkin puree, and diced tomatoes (with juices) to the pot. Stir well to mix all ingredients thoroughly.
- Simmer soup: Bring the soup to a boil, then reduce the heat to low and cover. Let it simmer for 20-25 minutes, or until the lentils are soft and fully cooked.
- Add coconut milk and season: Stir in the coconut milk, then season the soup with salt and black pepper to taste. Adjust seasonings as needed for balance.
- Serve: Remove the soup from heat and serve hot. Garnish with fresh cilantro and a squeeze of lime juice if desired, for added freshness and zing.
Notes
- For a smoother soup, use an immersion blender to blend partially or fully to your preferred consistency.
- If you prefer a spicier soup, increase the cayenne pepper to taste.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for up to 2 months.
- To make it vegan, ensure your vegetable broth does not contain animal-derived ingredients (most are vegan-friendly).
- Red lentils cook quickly and tend to break down, creating a creamy texture without blending.
