As the leaves turn and the air gets crisper, there’s nothing quite like a warm, hearty soup to embrace the fall season. This spiced pumpkin and red lentil soup is a perfect blend of flavors that warms you from the inside out. Infused with aromatic spices and the creaminess of coconut, it’s not just a meal; it’s a delightful experience that celebrates the bounty of autumn.
Imagine the comforting scent of pumpkin and spices wafting through your kitchen, enticing everyone around. This soup is rich in flavors, with the earthy lentils balancing the sweet pumpkin. It’s a fantastic way to incorporate seasonal produce, and it’s both satisfying and nourishing.
Whether you’re hosting a dinner party or simply enjoying a cozy night in, this soup is sure to impress. The creamy coconut topping adds an indulgent touch, making it a standout dish.
A Cozy Bowl of Spiced Pumpkin and Red Lentil Soup
This spiced pumpkin and red lentil soup is a delicious and warming dish, combining the sweetness of pumpkin with the subtle earthiness of red lentils. The rich coconut cream adds a luscious texture and enhances the flavors beautifully, making it a satisfying meal for any occasion.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups pumpkin, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and spices, cooking for another minute until fragrant.
- Add Pumpkin and Lentils: Stir in the diced pumpkin and rinsed lentils, mixing well with the aromatics. Pour in the vegetable broth and bring to a boil.
- Simmer the Soup: Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the pumpkin and lentils are tender.
- Blend: Use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, blend only half of the soup and mix it back in.
- Add Coconut Cream: Stir in the coconut milk, adjusting the seasoning with salt and pepper. Heat gently for a few more minutes without boiling.
- Serve: Ladle the soup into bowls, and drizzle with additional coconut cream and fresh cilantro for garnish. Enjoy with crusty bread or on its own.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 280kcal
- Fat: 14g
- Protein: 10g
- Carbohydrates: 32g
