Recipes in the world of Flavilo

Pumpkin lentil soup served

Pumpkin Lentil Soup

Pumpkin lentil soup is a truly warming dish, especially popular during the colder months. The combination of red lentils and pumpkin is not only nutritious but also incredibly delicious, and the spices add a special aroma to the dish. This simple and quickly prepared soup is an excellent choice for a light lunch or dinner.

Prep Time 15 min
Preparation 30 min
Total 45 min
280 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 200 g Red Lentils
⭕ 400 g Pumpkin
⭕ 1 Onion
⭕ 3 cloves Garlic
⭕ 2 Carrots
⭕ 200 ml Coconut Milk
⭕ 1 l Vegetable Broth
⭕ 2 tbsp Olive Oil
⭕ 1 tsp Ground Turmeric
⭕ 1 tsp Ground Cumin
⭕ 2 tbsp Fresh Cilantro
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper

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    Preparation Steps

    1

    Rinse the red lentils under cold water and set aside to drain.

    2

    Peel the pumpkin, and dice it into cubes. Peel and slice the carrots. Dice the onion and mince the garlic.

    3

    In a large pot, heat the olive oil over medium heat. Sauté the onion for 3-4 minutes, until translucent. Add the garlic and sauté for another minute, until fragrant.

    4

    Add the pumpkin, carrots, turmeric, and cumin to the pot. Sauté for 5 minutes, allowing the spices to bloom.

    5

    Pour in the vegetable broth and bring to a boil. Add the red lentils, reduce the heat to medium, and simmer for 20 minutes, or until all ingredients are tender.

    6

    Stir in the coconut milk and cook for an additional 5 minutes. Season with salt and pepper to taste.

    7

    Using an immersion blender, blend the soup until smooth, or leave it chunky for a more rustic texture.

    8

    Garnish with fresh cilantro before serving. Serve warm.