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–+ servings
pumpkin and lentil blend

Pumpkin Lentil Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Soup
Cuisine Indian
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 set Measuring cups
  • 1 set Measuring spoons
  • 1 Knife
  • 1 Cutting board
  • 1 Blender

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 clove garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 cup red lentils rinsed
  • 4 cup vegetable broth
  • 1 cup pumpkin puree
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon lemon juice
  • fresh cilantro chopped, for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and cook until translucent, about 5 minutes.
  • Stir in garlic, cumin, coriander, turmeric, and cayenne pepper and cook for 1 minute.
  • Add rinsed lentils and vegetable broth, then bring to a boil.
  • Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Stir in pumpkin puree, salt, and black pepper, then cook for another 10 minutes.
  • Remove from heat and let it rest for 5 minutes.
  • Blend the soup in a blender until smooth and creamy.
  • Stir in lemon juice before serving.
  • Garnish with fresh cilantro and serve warm.

Notes

For a richer flavor, consider roasting fresh pumpkin before pureeing it to add to the soup. Additionally, adjust the spices according to your taste preference, and if the soup seems too thick, you can add more vegetable broth to achieve your desired consistency.
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