Lentil Pumpkin Soup

This pumpkin lentil soup packed with nutrient-dense ingredients is naturally gluten-free, oil-free, vegan, and ready within 30 minutes! It is perfect for a chilly autumn day lunch or dinner!

5 from 9 votes

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Course: Soup

Cuisine: American

Keyword: lentil pumpkin soup

Prep Time: 10

Cook Time: 30

Servings: servings

Calories: 205kcal

Equipment

1 large pot

Ingredients

1 cup dried brown lentils
6 cups vegetable broth or 2 vegan bouillon cubes plus 6 cups water
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
1/4 teaspoon ground cayenne pepper
1 15 ounce can of pumpkin puree or homemade
Salt to taste

Instructions

Sort and wash lentils.
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.
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 or until vegetables are tender, then season with salt to taste.
Now, you have to decide the texture of the soup. For example, you may leave it chunky if you want it to be more like a pumpkin lentil stew. Or, you can use an immersion blender to puree all 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.

Nutrition