Pumpkin and Red Lentil Soup
In this ultimate fall soup recipe, red lentils give spiced pumpkin soup a velvety texture and extra protein. It makes six servings, so it easily makes enough for a family or a week of meal prep. It’s sure to warm everyone up on a chilly autumn day, while simultaneously satisfying appetites and enticing taste buds.
- 2 tsp. olive oil
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 2 cups cubed pumpkin (or butternut squash)
- 1 cup dry red lentils
- 6 cups water
- 1 tsp. ground ginger
- 1 tsp. ground cumin
- Cayenne pepper (to taste; optional)
- Sea salt and ground black pepper (to taste; optional)
Here is your instruction:
Heat oil in large saucepan over medium-high heat.
Add onion; cook, stirring frequently, for 5 to 6 minutes, or until translucent.
Add garlic; cook for 1 minute, or until tender.
Add pumpkin, lentils, and water. Bring to boil. Reduce heat; gently boil, covered, for 20 to 25 minutes, or until pumpkin is soft. Remove from heat.
Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.
Return soup to sauce pan over medium heat. Add ginger and cumin. Season with cayenne, salt, and pepper, if desired; cook, stirring constantly, until soup is hot.
Ladle soup into 6 serving bowls.
Tip: Blend small batches of hot liquids in blender or food processor since they expand during the blending process, therefore increasing the chance of overflowing.