Pumpkin Red Lentil Soup
Pumpkin Red Lentil Soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and pumpkin. Vegan, gluten free, and makes use of speedy, shortcut ingredients.
Servings: 5
Equipment
- Stock pot or Dutch oven
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1/2 cup finely chopped carrots
- 2 to 3 Tbsp. Thai Red Curry Paste (see notes)
- 2 garic cloves, minced
- 1 tsp. freshly grated ginger
- 1/4 tsp. pumpkin pie spice*
- 1 cup red lentils, rinsed
- 1 (15-oz.) can pumpkin puree
- 1 quart lower-sodium vegetable broth
- 1 cup water
- 1 tsp. kosher salt
- 1 cup canned full-fat coconut milk
- Juice of 1/2 lime, or more to taste
- Optional garnishes: toasted pumpkin seeds, Greek yogurt, cilantro, scallions
Instructions
- Heat oil in a large stock pot or Dutch oven over medium. Add onion and carrots; cook 8 minutes, until soft. Stir in Thai Red Curry Paste, garlic, ginger, and pumpkin pie spice; cook 2 more minutes, until aromatic.Add lentils, pumpkin puree, broth, 1 cup of water, and salt. Bring to a gentle boil, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Stir in coconut milk.
- Using an immersion blender or regular blender or food processor, puree half of the soup and add it back to the pot. Soup should be somewhat chunky. Stir in lime juice and serve with garnishes of choice.
Notes
*Pumpkin pie spice is optional, however the soup doesn't have strong notes of pumpkin without it. The warming spice mixture really elevates the flavor, in my opinion! Alternatively, you can just add a pinch of cinnamon.
*Taste your Thai Red Curry paste before adding to the soup. Some have very mild heat, while others can be a bit spicy. You may want to adjust the amount based on your desired spice level. The one I linked is mild.
- To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
- To Reheat. Rewarm soup in a medium sauce pan on the stovetop over medium-low heat, stirring occasionally until hot. Or, rewarm gently in the microwave, stirring after every 30 seconds.
- To Freeze. Freeze soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1.25cups | Calories: 275kcal | Carbohydrates: 27g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Sodium: 591mg | Fiber: 4g | Sugar: 7g