Description
This Creamy Pumpkin and Red Lentil Soup is a comforting blend of flavors, perfect for chilly days. It’s creamy, hearty, and incredibly nutritious.
Ingredients
Scale
- 1 medium yellow onion
- 3 cloves garlic
- 1 (1-inch) piece ginger
- 3 tablespoons olive oil
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 3 tablespoons red Thai curry paste
- such as Thai Kitchen or Mekhala
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup dried red lentils
- 6 cups low-sodium vegetable broth
- 1 (about 13-ounce) can unsweetened coconut milk
- 1 medium lime
- fresh cilantro leaves
- toasted pepitas
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and ginger, and sauté until the onion is translucent, about 5 minutes.
- Stir in the red Thai curry paste and cook for another minute until fragrant.
- Add the pumpkin puree, kosher salt, black pepper, and dried red lentils. Mix well.
- Pour in the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 25 minutes, or until the lentils are tender.
- Stir in the coconut milk and juice of the lime. Adjust seasoning if necessary.
- Blend the soup until smooth, using an immersion blender or by carefully transferring to a blender in batches.
- Serve hot, garnished with fresh cilantro leaves and toasted pepitas.
Notes
For a spicier kick, increase the amount of red Thai curry paste. This soup can be made in advance and stored in the refrigerator for up to three days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups
- Calories: 285 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: Creamy Pumpkin and Red Lentil Soup, pumpkin soup, lentil soup, vegan soup, healthy soup