Ginger Red Lentil Pumpkin Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4 servings (2 cups each)
Ingredients
  • 1 medium onion, chopped
  • Splash olive oil
  • 3 garlic cloves, minced
  • 1 TBS minced ginger
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ¼ tsp each: salt, cinnamon, and cayenne
  • 3 cups vegetable broth
  • 1 ¼ cups red lentils, rinsed and drained
  • 1 cup pumpkin puree (not pie filling)
  • 2 cups water (or to taste)
  • 1 TBS lemon juice
  • Yogurt or coconut milk, for serving
Instructions
  1. Heat onion in a splash of olive oil until soft, 5-10 minutes. Mix in garlic, ginger, cumin, smoked paprika, salt, cinnamon, and cayenne. Saute until toasted and fragrant, 1-2 minutes.
  2. Mix in vegetable broth and lentils. Bring to a boil and simmer for 10 minutes, or until the lentils are tender.
  3. Transfer to a blender, removing the center of the lid so heat can escape, and blend until smooth. Ad some water if necessary to get a smooth consistency.
  4. Transfer back to the pot and mix in pumpkin. Then mix in water slowly, stirring until you reach your desired consistency. I like it to be thick, you can use more water to thin if you prefer.
  5. Bring back to a boil and remove from heat. Stir in lemon juice and serve with yogurt.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/ginger-red-lentil-pumpkin-soup/