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Recipe by:

Dana Ramsey

Hearty Pumpkin and Red Lentil Soup

This Pumpkin and Red Lentil Soup is a warm, comforting dish perfect for autumn, packed with flavor and easy to prepare.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Soup Components
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tsp. fresh ginger, grated
  • 1 medium pumpkin (about 3-4 pounds), peeled and diced
  • 1 cup red lentils, rinsed and drained
  • 6 cups vegetable broth (or chicken broth for a non-vegetarian option)
  • 1 tsp. cumin
  • 1 tsp. coriander
  • ½ tsp. smoked paprika
  • 1 tsp. turmeric
  • Salt and pepper, to taste
  • 2 Tbsp. olive oil
  • Fresh cilantro or pumpkin seeds, for garnish (optional)

Equipment

  • Dutch oven or heavy-bottomed pot
  • Immersion blender

Method
 

  1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add in the diced onion and sauté until it becomes translucent, about 5 minutes. Then add minced garlic and freshly grated ginger, stirring for another minute.
  2. Introduce the diced pumpkin to the pot, then add the cumin, coriander, smoked paprika, and turmeric. Stir thoroughly to coat the pumpkin evenly with the spices.
  3. Once the pumpkin is nicely coated, add the rinsed red lentils and pour in the vegetable broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes until the pumpkin is tender and the lentils are soft.
  4. Use an immersion blender to puree the soup until it's silky smooth. If using a regular blender, carefully ladle the soup into it in batches.
  5. Taste your soup and season with salt and pepper as needed. Serve garnished with fresh cilantro or pumpkin seeds.

Notes

This soup freezes beautifully. Portion it out for busy days when you need a comforting meal in a pinch.