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Delicious Vegan Lentil Soup with Pumpkin

Pumpkin Lentil Soup - My Life Diversions

Enjoy a hearty vegan pumpkin soup with red lentils, spinach and spices. Warm up on a cool day with a warm mug of this delicious fall soup.

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Vegan Pumpkin Lentil Soup - My Life Diversions

Vegan Pumpkin Lentil Soup

5 from 1 vote
Hearty, thick and healthy soup made with red lentils, pumpkin puree, spinach and delicious spices
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 10 bowls
Course: Main Course, Side Dish, Soup
Cuisine: Indian
Calories: 150

Ingredients
  

  • 1 medium onion, chopped
  • 8 cups vegetable broth
  • 2 cups red lentils (rinsed)
  • 2 cups pumpkin puree use homemade or canned (not pumpkin filling)
  • 4 cups spinach, chopped
  • 1 tsp cumin
  • 1 tsp curry
  • 1 tsp ginger
  • 1/2 tsp salt add to your taste
  • 1/4 tsp pepper

Equipment

  • large pot

Method
 

  1. Saute chopped onion in a large soup pot until transluscent. Use vegetable broth or water if it sticks. Use a bit of oil if you are not oil free. Adding oil will increase the calorie intake.
  2. Add the broth, pumpkin and spices and bring to a boil.
  3. Add red lentils and stir in well. Turn down heat to a simmer for 10 minutes, stirring occasionally. Red lentils cook very quickly. Do not overcook the lentils or they will get mushy.
  4. Turn off the heat, pull the pot off the hot element and stir in your chopped spinach.
  5. Serve hot with crusty bread.

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