Pumpkin Red Lentil Soup

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Healthy and filling pumpkin soup loaded with curry, ginger, and red lentils for extra protein. A delicious way to use those lentils in your cupboard!

Prep Time20

Cook Time1

Course: Soup

Cuisine: American

Servings:

Calories: 138kcal

2 Tablespoons butter
1 large yellow onion diced
1 large carrot diced
1 Tablespoon minced garlic
1 Tablespoon fresh grated ginger
2 teaspoons mild yellow curry powder
1/2 teaspoon pumpkin pie spice
6 cups vegetable broth
one 28 ounce can pumpkin puree
1 cup red lentils rinsed
one 15 ounce can light coconut milk reserve 2 tablespoons for drizzling on top of soup if desired
1/2 teaspoon salt plus more to taste
Freshly ground black pepper
pepitas for garnishing

In a large stockpot or Dutch oven, melt the butter. Add in the onions and carrots. Saute until the onions are soft.
Add in the garlic, ginger, curry, and pumpkin pie spice. Saute until the garlic is browned and fragrant.
Add the broth, deglazing the pot by scraping the bottom of the pot to remove any browned bits.
Stir in the pumpkin puree and lentils.
Bring to a low boil and reduce the heat to medium. Partially cover with the lid and cook for 40 minutes, stirring occasionally, until the lentils have softened.
Add in the coconut milk and continue to cook for another 5 minutes.
Remove and serve, topped with the extra coconut milk and pepitas if desired.

How long the lentils take to cook can vary. Cook until they are softened all the way through