Vegan Curried Pumpkin Lentil Soup

Have you been in search of a comfortable, hug-in-a-bowl recipe in the course of the chillier months? This unbelievable curried pumpkin lentil soup recipe has every thing you can need in a soup. It’s hearty, full of heat flavors, and scrumptious along with your favourite crackers or a facet of garlic naan (yum).

Soup season might be my favourite time of 12 months and that is really the right recipe to kick it off! You’ll love how straightforward it’s to make with a couple of pantry staples and spices. Plus, it’s full of great pumpkin taste and I do know you’re all pumpkin-obsessed like I’m.

Make a giant batch and freeze some for later, or serve it up and watch the kiddos fall in love, too! Lunch & dinner is served.

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Ingredients in vegan pumpkin lentil soup

This nourishing vegan curried pumpkin lentil soup is stuffed with vitamins and comfortable flavors that you simply’ll love all season lengthy. Plus, it packs some veggies and is simple to make! Here’s what you’ll want:

• Veggies: we’re including onion and carrot for a veggie and texture enhance on this lentil soup. You’ll want a little bit of olive oil to prepare dinner them down.
• Herbs & spices: gotta have savory garlic, plus some freshly grated ginger, yellow curry powder and a kick of warmth from cayenne pepper (in the event you’d like). Round out the entire flavors with salt and pepper to style!
• For the broth: maintain the soup vegan & vegetarian with vegetarian broth or water. You’ll additionally add mild coconut milk for refined sweetness. So good! The broth will assist skinny the soup and prepare dinner the lentils.
• Lentils: you should use inexperienced or brown lentils on this recipe. Just you’ll want to kind and rinse them.
• Pumpkin puree: gotta have that pumpkin taste within the pumpkin lentil soup! Feel free to make use of canned pumpkin puree or make your individual with this tutorial.
• To garnish: I prefer to prime my bowl with additional contemporary diced cilantro, greek yogurt, salsa (it’s so good!), pita or naan bread for dipping.

Customize your soup

Looking for an ingredient swap or addition on this pumpkin lentil soup? Here’s what I can suggest:

• Swap the pumpkin. I believe pureed candy potato would even be scrumptious as the bottom on this recipe.
• Up the protein. While the soup already has virtually 10g of protein per serving due to the lentils, this soup would even be scrumptious with cooked, floor turkey or rooster.
• Add a kick of warmth. If you want spice, be at liberty to bump up the cayenne pepper! Cool it off with additional coconut milk on prime and even greek yogurt.

How to make pumpkin lentil curry soup

1. Cook down the veggies. Start by including olive oil in a giant pot and place over medium excessive warmth. Once oil is sizzling, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes.
2. Add spices. Bring the warmth to medium low and add in ginger, curry powder and cayenne. Stir collectively for 30 seconds.
3. Pull all of it collectively. Next stir in water or broth, coconut milk, lentils and pumpkin puree. If you’d like, you’ll be able to reserve 2 tablespoons of coconut milk for drizzling on prime as soon as the soup is finished. Season the soup with salt and freshly floor black pepper.
4. Cook & simmer. Bring soup to boil, then scale back warmth and simmer over medium low for half-hour or till lentils are gentle and tender. The soup ought to thicken up, but when it will get too thick on your liking, then be at liberty so as to add an additional ½ cup-1 cup water or broth. Taste and regulate seasonings as crucial, including further salt and pepper if wanted.
5. Garnish and serve. Serve soup instantly and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa in the event you’d like. I like to serve mine with naan or pita bread for dipping.

Storing & freezing ideas

• To retailer: retailer this creamy pumpkin lentil soup recipe in hermetic containers within the fridge for as much as 4-5 days. Feel free to reheat it within the microwave or on the stovetop!
• To freeze: let the soup utterly cool after which switch it to a freezer-safe container (or a number of containers for meal prep functions). Freeze for as much as 2 months. To reheat, first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.

Our fav sides to serve this pumpkin lentil soup

What’s a soup with out scrumptious sides? Here are a few of our favourite ones to serve with the soup:

More pumpkin recipes to attempt

Get all of our scrumptious pumpkin recipes right here!

I hope you like this scrumptious vegan curried pumpkin lentil soup recipe! If you make it you’ll want to go away a remark and a ranking so I understand how you preferred it. Enjoy, xo!

The
Ambitious Kitchen
Cookbook

125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day

Vegan Curried Pumpkin Lentil Soup

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

ServesServes 4 servings

Vegan pumpkin lentil soup made with creamy coconut milk, scrumptious spices and loads of pumpkin taste. This straightforward pumpkin lentil curry soup is filled with nourishing substances and loads of protein for a beautiful lunch or dinner.

Ingredients

• ½ tablespoon olive oil
• 1 white onion, diced
• 1 giant carrot, sliced
• 3 cloves garlic, minced
• ½ tablespoon contemporary grated ginger
• 1 tablespoon delicate yellow curry powder
• Optional: ¼ teaspoon cayenne (provided that you want a bit of warmth)
• 3 cups water or vegetarian broth
• 1 cup inexperienced or brown lentils, sorted and rinsed
• 1 (15 ounce) can mild coconut milk (reserve 2 tablespoons for drizzling on prime of soup)
• 1 (15 ounce) can pumpkin puree
• ½ teaspoon salt, plus extra to style
• Freshly floor black pepper
• To garnish:
• Extra contemporary diced cilantro
• Greek yogurt
• Salsa (it’s so good!)
• Pita or naan bread for dipping

Instructions

• Add olive oil in a big pot and place over medium excessive warmth. Once oil is sizzling, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes. Bring warmth to medium low and add in ginger, curry powder and cayenne, stir collectively for 30 seconds.

• Next stir in water/broth, coconut milk, lentils and pumpkin puree. If you’d like, you’ll be able to reserve 2 tablespoons of coconut milk for drizzling on prime as soon as the soup is finished. Season the soup with salt and freshly floor black pepper.

• Bring soup to boil, then scale back warmth and simmer over medium low for half-hour or till lentils are gentle and tender. The soup ought to thicken up. (If it will get too thick on your liking, then be at liberty so as to add an additional ½ cup-1 cup water or broth.) Taste and regulate seasonings as crucial, including further salt and pepper if wanted.

• Serve soup instantly and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa in the event you’d like. I like to serve mine with naan or pita bread for dipping. Serves 4.

Recipe Notes

To freeze: let the soup utterly cool after which switch it to a freezer-safe container (or a number of containers for meal prep functions). Freeze for as much as 2 months.
To reheat: first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.

Nutrition

Serving: 1serving (primarily based on 4)Calories: 248calCarbohydrates: 37.9gProtein: 9.7gFat: 8.6gSaturated Fat: 5.3gFiber: 11.2gSugar: 7.5g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This put up was initially printed on October 8, 2020, republished on September 20, 2021, and republished on October sixteenth, 2024.