Pumpkin Lentil Soup

Enjoy a taste of India in your kitchen with this uniquely seasoned pumpkin soup. Red lentils and optional yogurt or sour cream are delicious with pumpkin.

Photo by Colleen D.

PREP TIME

15

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

85

minutes

SERVINGS

6

servings

Ingredients

  • 1

    diced red onion

  • 1

    small freshly chopped chili

  • a pinch of garam masala and ground cumin

  • 1/2

    a butternut pumpkin cubed

  • 2

    cups of chicken stock

  • 1

    cup of water

  • 1/2

    cup of red lentils

  • olive or coconut oil for sauté

  • Optional:

  • Cream or yogurt

  • Parsley

Directions

Roast the pumpkin, peel and cube. Fry off the onion with the chili and spices in a little olive or coconut oil until the onions become translucent. Add the pumpkin and stir thoroughly through the onion mixture. Add the stock and ensure everything boils for about 15 mins. Add the lentils and boil for another 5 mins. Remove from the heat and blend everything using a stick blender, AKA a hand mixer. Optionally, garnish with a dollop of yogurt or cream, and minced parsley. Not necessary, however. The soup tastes great as is.

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