Pumpkin Red Lentil Soupis for those who don’t like the sweet flavor of pumpkin in their soup. Sweet soups are not loved much in my family, so I found the best way to make a savory pumpkin soup.
我相结合Homemade Pumpkin Pureewith red lentils and potatoes. I ended up with this amazingly yummy and velvety soup that is perfect for fall and winter.
If you are having chilly fall evenings, nothing could be better than starting your dinner with a comforting soup like this Pumpkin Lentil Soup. If you are feeling under the weather, my number one suggestion is stillTomato Chicken Soup, which is the best cold soothing soup. If you don’t have any problems with cold and just looking for super tasty soup recipes to warm your heart on a chilly fall evening, give this hearty pumpkin lentil soup a try.
Although it doesn’t have any chicken or meat stock, this is a rich, healthy and nutritious soup. Unlike most pumpkin soup recipes on the web which are calling for cream, this Pumpkin Lentil Soup doesn’t need it. This is a completely vegan and gluten free pumpkin soup with deep Turkish undertones.
Have you ever triedVegan Turkish Red Lentil Soup? Please check my recipe out and you will understand what I mean better. I used dried mint, cumin and black pepper, which are all staples of typical lentil soup in our cuisine. I recommend you not to skip any of these spices when making this soup to have exactly the same heart warming result.
This is such a hearty soup that it can be served as a meal on its own. It is made with potatoes, onions, red lentils, pumpkin and spices, so what can go wrong with that soup? Oh and I shouldn’t forget to mention lemon juice, which gives a subtle zesty flavor to the soup and thus makes it even tastier.
I used roasted and pureed pumpkin for this soup, but if you don’t have it in hand and don’t have time to make it, you can just saute chopped pumpkin with potatoes.
为了使汤更有吸引力和铁道部e vitamins, I garnished it with pomegranates and chopped green onions. These are optional, but highly recommended.
More Lentil Soup Recipes
- Lentil Bulgur Wheat Soup
- Creamy Red Lentil And Spinach Soup Recipe
- Pasta and Green Lentil Spinach Soup
More Pumpkin Soup Recipes
- Pumpkin and Yellow Pepper Soupon Devour
- Vegan Creamy Pumpkin Soupon Avocado Pesto
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Creamy Pumpkin Red Lentil Soup
Spicy pumpkin lentil soup with potatoes and onions. Totally vegan and glutenfree.
- Prep Time:5 minutes
- Cook Time:30 minutes
- Total Time:35 minutes
- Yield:41x
- Category:Lunch
- Method:Cooking
- Cuisine:American
Ingredients
- 1and ½ tablespoons olive oil
- 1large onion, peeled and chopped
- 2large potatoes, peeled and chopped
- 4and ½ tablespoons red lentils
- 1 teaspoonblack pepper
- 1 teaspoondried mint
- ½ teaspooncumin
- 1and ½ teaspoons salt
- ½ cuppumpkin puree
- 5 cupswater
- 2汤匙lemon juice
- 2汤匙pomegranate for garnish
- 1 tablespoonchopped green onion for garnish
Instructions
- Place a large pot over medium-high heat. Add olive oil and chopped onions in it. Saute for 3-5 minutes until soft.
- 加入土豆和莱恩tils. Season with freshly ground black pepper, dried mint, cumin and salt. Saute for another 1 minute, stirring continually.
- Add in pumpkin puree and saute for another 3 minutes.
- Pour water into the pot and let it simmer for about 20 minutes or until everything is tender, uncovered.
- Take it from stove and use a blender to puree the soup until smooth.
- Add in lemon juice and simmer it for another 5 minutes. If it gets too thick, you can add extra hot soup at this step.
- Serve it in bowls. Wait for a few minutes after pouring it to bowls and then garnish with pomegranates and chopped green onion. Otherwise they immediately sink.
Notes
If you don’t have pumpkin puree, you can use ¾ cup chopped pumpkin and saute it with potatoes.
Nutrition
- Serving Size:
- Calories:255
- Sugar:5.7 g
- Sodium:918.4 mg
- Fat:6 g
- Carbohydrates:45.6 g
- Protein:7.3 g
- Cholesterol:0 mg
Keywords:pumpkin soup, lentil pumpkin soup
Inessays
Hello, please let me know how many serving is the recipe for.
Thank You
Ines
Zerrinsays
The recipe is for 4-6 people depending on the size of your bowls.
Liz @ Ready to Yumblesays
This soup looks so beautiful! I'd eat it based on the colors alone!
Pamsays
Great flavors in this beautiful soup. Love that color.
Zerrinsays
Thank you Pam! Our favorite in fall and winter.
2pots2cooksays
Great idea! great photos ! keep on rockin' !
Zerrinsays
Thank you!You're so kind.
kallasays
i tried a delicious salat in cracow, at a jewish restaurant, and i would
love to make it. can anyone help me to find the recipe for it?
★★★★★
kallasays
going to make this soup! i love hokkaido pumpkins and am
eager now to try this recipe! thanks!
Thalia @ butter and briochesays
What a delicious soup! Loving the bright colour especially. Never tried a pumpkin soup with lentils before, so I definitely need to give the recipe a go. Thanks for sharing it!
Katie (The Muffin Myth)says
This is a such a beautiful soup! I'm not much for sweet soups either, so the combination of pumpkin and lentils sounds really lovely. Lentils also make it such a hearty and nutritious soup. Thanks for the recipe!