August 19, 2022

Your source for Trending, Up and coming, Latest Lifestyle News. Whether it be for your health, your country, or your soul and body.

Vegan Curried Pumpkin Lentil Soup | Ambitious Kitchen


Have you been in search of a comfy, hug-in-a-bowl recipe now that we’re nearing the top of summer season? This unimaginable curried pumpkin lentil soup recipe has every part you can need in a soup. It’s hearty, crammed with heat flavors and scrumptious along with your favourite crackers or a aspect of garlic naan (yum).

Soup season might be my favourite time of 12 months and that is actually the proper recipe to kick it off! You’ll love how simple it’s to make with just a few pantry staples and spices. Plus, it’s crammed with fantastic pumpkin taste and I do know you’re all pumpkin obsessed like I’m.

Make an enormous batch and freeze some for later, or serve it up and watch the kiddos fall in love, too! Lunch & dinner is served.

Looking for much more plant-based meals?

I’ve obtained you coated with my FREE electronic mail sequence: 5 Days of Plant-Based Eating! In this sequence I share my greatest plant-based, vegan recipes with you to take pleasure in for each meal of the day — snacks & desserts included!

Get the entire deets & sign up here to take pleasure in colourful, veggie-packed meals all season lengthy.

Ingredients in vegan pumpkin lentil soup

This nourishing vegan curried pumpkin lentil soup is filled with vitamins and comfy flavors that you just’ll love all season lengthy. Plus, it packs some veggies and is simple to make! Here’s what you’ll want:

  • Veggies: we’re including onion and carrot for a veggie and texture increase on this lentil soup. You’ll want a little bit of olive oil to prepare dinner them down.
  • Herbs & spices: gotta have savory garlic, plus some freshly grated ginger, yellow curry powder and a kick of warmth from cayenne pepper (if you happen to’d like). Round out the entire flavors with salt and pepper to style!
  • For the broth: preserve the soup vegan & vegetarian with vegetarian broth or water. You’ll additionally add light coconut milk for refined sweetness. So good! The broth will assist skinny the soup and prepare dinner the lentils.
  • Lentils: you need to use inexperienced or brown lentils on this recipe. Just remember to kind and rinse them.
  • Pumpkin puree: gotta have that pumpkin taste within the pumpkin lentil soup! Feel free to make use of canned pumpkin puree or make your personal with this tutorial.
  • To garnish: I prefer to prime my bowl with further recent diced cilantro, greek yogurt, salsa (it’s so good!), pita or naan bread for dipping.

vegan pumpkin lentil soup in a pot with a wooden spoon

Customize your soup

Looking for an ingredient swap or addition on this pumpkin lentil soup? Here’s what I can suggest:

  • Swap the pumpkin. I believe pureed candy potato would even be scrumptious as the bottom on this recipe.
  • Up the protein. While the soup already has nearly 10g of protein per serving due to the lentils, this soup would even be scrumptious with cooked, floor turkey or hen.
  • Add a kick of warmth. If you want spice, be happy to bump up the cayenne pepper! Cool it off with further coconut milk on prime and even greek yogurt.

pumpkin lentil soup in a bowl with a spoon and pita bread

How to make pumpkin lentil curry soup

  1. Cook down the veggies. Start by including olive oil in a large pot and place over medium excessive warmth. Once oil is scorching, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes.
  2. Add spices. Bring the warmth to medium low and add in ginger, curry powder and cayenne. Stir collectively for 30 seconds.
  3. Pull all of it collectively. Next stir in water or broth, coconut milk, lentils and pumpkin puree. If you’d like, you may reserve 2 tablespoons of coconut milk for drizzling on prime as soon as the soup is finished. Season the soup with salt and freshly floor black pepper.
  4. Cook & simmer. Bring soup to boil, then cut back warmth and simmer over medium low for half-hour or till lentils are tender and tender. The soup ought to thicken up, but when it will get too thick in your liking, then be happy so as to add an additional ½ cup-1 cup water or broth. Taste and modify seasonings as essential, including extra salt and pepper if wanted.
  5. Garnish and serve. Serve soup instantly and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa if you happen to’d like. I like to serve mine with naan or pita bread for dipping.

vegan pumpkin lentil soup in a bowl with pita bread

Storing & freezing suggestions

  • To retailer: retailer this creamy pumpkin lentil soup recipe in airtight containers within the fridge for as much as 4-5 days. Feel free to reheat it within the microwave or on the stovetop!
  • To freeze: let the soup utterly cool after which switch it to a freezer-safe container (or a number of containers for meal prep functions). Freeze for as much as 2 months. To reheat, first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.

vegan pumpkin lentil soup in a bowl with a spoon and naan

Our fav sides to serve this pumpkin lentil soup

What’s a soup with out scrumptious sides? Here are a few of our favourite ones to serve with the soup:

bowl of vegan curried pumpkin lentil soup with naan

More pumpkin recipes to strive

Get all of our scrumptious pumpkin recipes here!

I hope you like this scrumptious vegan curried pumpkin lentil soup recipe! If you make it remember to depart a remark and a score so I understand how you favored it. Enjoy, xo!

Vegan Curried Pumpkin Lentil Soup

Vegan pumpkin lentil soup made with creamy coconut milk, scrumptious spices and loads of pumpkin taste. This simple pumpkin lentil curry soup is full of nourishing elements and loads of protein for an exquisite lunch or dinner.

  • ½
    tablespoon
    olive oil
  • 1
    white onion, diced
  • 1
    giant carrot, sliced
  • 3
    cloves
    garlic, minced
  • ½
    tablespoon
    recent grated ginger
  • 1
    tablespoon
    delicate yellow curry powder
  • Optional: ¼ teaspoon cayenne (provided that you want slightly warmth)
  • 3
    cups
    water or vegetarian broth
  • 1
    cup
    inexperienced or brown lentils, sorted and rinsed
  • 1
    (15 ounce) can mild coconut milk (reserve 2 tablespoons for drizzling on prime of soup)
  • 1
    (15 ounce) can pumpkin puree
  • 1/2
    teaspoon
    salt, plus extra to style
  • Freshly floor black pepper
  • To garnish:
  • Extra recent diced cilantro
  • Greek yogurt
  • Salsa (it’s so good!)
  • Pita or naan bread for dipping

  1. Add olive oil in a big pot and place over medium excessive warmth. Once oil is scorching, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes. Bring warmth to medium low and add in ginger, curry powder and cayenne, stir collectively for 30 seconds.

  2. Next stir in water/broth, coconut milk, lentils and pumpkin puree. If you’d like, you may reserve 2 tablespoons of coconut milk for drizzling on prime as soon as the soup is finished. Season the soup with salt and freshly floor black pepper.

  3. Bring soup to boil, then cut back warmth and simmer over medium low for half-hour or till lentils are tender and tender. The soup ought to thicken up. (If it will get too thick in your liking, then be happy so as to add an additional ½ cup-1 cup water or broth.) Taste and modify seasonings as essential, including extra salt and pepper if wanted.

  4. Serve soup instantly and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa if you happen to’d like. I like to serve mine with naan or pita bread for dipping. Serves 4.

To freeze: let the soup utterly cool after which switch it to a freezer-safe container (or a number of containers for meal prep functions). Freeze for as much as 2 months.

To reheat: first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.

Nutrition

Servings: 4 servings

Serving dimension: 1 serving (based mostly on 4)

Calories: 248kcal

Fat: 8.6g

Saturated fats: 5.3g

Carbohydrates: 37.9g

Fiber: 11.2g

Sugar: 7.5g

Protein: 9.7g

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats

This submit was initially revealed on October 8, 2020 and republished on September 20, 2021.



Source link