Nestle your hands around a hot bowl of this Creamy Pumpkin Lentil Soup. It’s a healthy and delicious soup perfect for cozying on up during fall and winter.
1smallsugar pumpkinafter roasting you'll have 3 cups
1tbspolive oil
1pinchsalt
1pinchcoarse black pepper
FOR THE SOUP BASE:
1cupyellow onionfine dice
3clovesof garlicfinely chopped
1tspkosher salt
½tspcoarse black pepper
1tspcoriander
1tbspred pepper paste
1cupred lentils
4cupsvegetable broth
FOR SERVING:
lemon wedgesoptional
red pepper flakesoptional
pumpkin seedsoptional
Instructions
ROAST THE PUMPKIN:
Move the oven rack to the middle position and preheat the oven to 400 °F.
Clean and remove the seeds from inside the sugar pumpkin.
Drizzle olive oil, salt, and pepper all over the pumpkin and rub the inside out to ensure that it is fully coated in seasoning.
Place each pumpkin piece flat side down on a baking sheet. Transfer to the oven and bake at 400 °F for 30 minutes or until tender when pierced with a knife. Set aside.
MAKE THE SOUP BASE:
Heat a pot over medium-high heat. Once heated, add the olive oil, onions, garlic, salt, and pepper. Saute, until the onions have softened and have browned around the edges.
Next, add the coriander, stir-fry until completely coated in the onions. Then, add the red pepper paste, and red lentils. Stir-fry until the lentils are fully coated with the red pepper paste.
Finally, add the vegetable broth, and water. Stir and mix to incorporate. Put the lid to the pot on and turn the stove to high until a boil is reached. Once reached, reduce to medium-low and cook for 30 minutes.
TO FINISH:
Once the lentils are nice and soft, add the roasted pumpkin.
Blend all of the ingredients with an immersion blender or transfer the ingredients to a high-speed blender. Blend until smooth and creamy or until desired constancy is met.
SERVE:
Serve with a wedge of lemon, chili flakes, and pumpkin seeds (all optional).