Description
A hearty and flavorful soup combining pumpkin and lentils with aromatic curry spices.
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 3 cups pumpkin puree
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 3 minutes.
- Stir in curry powder, cumin, and turmeric, cook for 1 minute.
- Add pumpkin puree, lentils, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- Blend the soup until smooth using an immersion blender.
- Stir in coconut milk, season with salt and pepper.
- Simmer for another 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Use canned pumpkin for convenience or roast fresh pumpkin.
- Adjust spice levels to your preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Indian-inspired