Spiced Pumpkin Lentil Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 3-4 servings
Ingredients
  • 1 medium onion, diced
  • Splash olive oil
  • 3 garlic cloves, diced
  • 1 cup brown lentils
  • 3 cups vegetable broth
  • 1 tsp cumin
  • ¼ tsp cinnamon
  • ⅛ tsp cayenne
  • 2 cups water, divided
  • ¾ cup pumpkin puree (from a can)
  • ¼ tsp salt
  • 1 TBS grated ginger
  • 1 TBS lemon juice
  • ¼ cup plain yogurt (I prefer Greek yougurt)
  • Parsley, for garnish
Instructions
  1. In a soup pot or dutch oven, saute onion in olive oil until soft, about 5 minutes. Add garlic and saute 1 more minute. Stir in broth through cayenne. Bring to a boil and simmer 20 minutes or until lentils are tender.
  2. Transfer to a blender and remove the top center piece of the lid and cover with a paper towel (steam buildup will dislodge the lid otherwise). Add 1 cup water and blend until smooth.
  3. Transfer back to the soup pot and add remaining water, pumpkin and salt. Cook over medium heat until heated through (it will start to simmer slightly when heated).
  4. Remove from heat and stir in ginger and lemon juice. Divide soup among 4 bowls. Top each serving with 1 TBS yogurt and parsley.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/spiced-pumpkin-lentil-soup/