How To Make Creamy Pumpkin & Lentil Soup
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1 cup red lentils
- 4 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup coconut milk
- Fresh cilantro, for garnish
Instructions
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Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.
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Stir in the pumpkin puree, red lentils, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes, until lentils are cooked through.
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Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.
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Stir in the coconut milk and let simmer for an additional 5 minutes.
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Serve hot, garnished with fresh cilantro.
Nutrition
- Calories : 245kcal
- Total Fat : 7g
- Saturated Fat : 4g
- Cholesterol : 0mg
- Sodium : 871mg
- Total Carbohydrates : 37g
- Dietary Fiber : 14g
- Sugar : 6g
- Protein : 12g
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