Description
This hearty lentil and pumpkin soup is perfect for a cozy meal, packed with spices and creamy coconut milk.
Ingredients
Scale
- 1 cup green or brown lentils
- 1 ½ cups pumpkin (fresh diced or canned pure pumpkin)
- 1 can (13 oz) full-fat coconut milk
- 1 medium sweet onion, chopped
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2 tsp cumin
- 2 tsp coriander
- 1 tsp turmeric
- 1 tsp chili powder (adjust to taste)
- 4 cups low-sodium vegetable broth
- Fresh cilantro (optional for garnish)
Instructions
- Heat oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic and ginger; cook for another minute until fragrant.
- Add cumin, coriander, turmeric, and chili powder; sauté until spices are aromatic.
- Mix in rinsed lentils and diced pumpkin, ensuring they are coated with spices.
- Pour in vegetable broth and coconut milk; bring to a gentle simmer while stirring occasionally.
- Simmer uncovered for about 20–30 minutes until lentils are tender but firm.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- This soup can be adjusted for spice by adding more or less chili powder.
- For added creaminess, blend part of the soup and mix it back in.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg