Lentil Pumpkin Soup

– Dried brown lentils – Vegetable broth, or vegan bouillon cubes – 1 small onion, chopped – 4 cloves garlic, minced – 2 celery stalks, chopped – 2 green onions, chopped – 2 sprigs of thyme – 1 medium carrot, peeled and diced


– 1 medium potato, washed and diced – 2 teaspoons dried basil – 1 teaspoon dried oregano – 2 teaspoons onion powder – 1 teaspoon garlic powder – Ground cayenne pepper – 1 15 ounce can pumpkin puree, or homemade – Salt to taste


1. Sort and wash lentils.

2. Add lentils and vegetable broth to a large pot, then place over medium heat. Bring it to a boil, cover the pot, then reduce heat to simmer for 20 minutes.

3. Add onion, garlic, celery, green onion, thyme, carrot, potato, basil, oregano, garlic powder, onion powder, cayenne pepper, and pumpkin puree, and cook for 10 minutes, then season with salt to taste.

4. You may leave it chunky. Or, you can use an immersion blender or some of the soup slightly. Put another way, add 50% of the soup mixture to a blender or food processor, put it back to the pot with the other half, and stir well.

Finally, taste it and adjust the seasoning if required. Serve warm.

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