Description
A warm and comforting pumpkin and lentil curry soup that combines the sweetness of pumpkin with the earthiness of lentils, spiced to perfection.
Ingredients
Scale
- 1 medium pumpkin, peeled and diced
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 4 cups vegetable broth
- 1 can coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the onion, garlic, and ginger until fragrant.
- Add the diced pumpkin, curry powder, and cumin, stirring to coat the pumpkin.
- Pour in the vegetable broth and bring to a boil.
- Add the red lentils and reduce heat to a simmer.
- Cook for about 20-25 minutes, or until the pumpkin and lentils are tender.
- Stir in the coconut milk and season with salt and pepper.
- Blend the soup until smooth, if desired, and serve hot, garnished with fresh cilantro.
Notes
- For a spicier version, add chili powder or fresh chilies.
- This soup can be stored in the refrigerator for up to 5 days.
- It can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Pumpkin, Lentil, Curry, Soup, Vegan, Comfort Food