Recipes » Soups » Pumpkin Lentil Soup

By Evelisse Capó, PharmD, DipACLM

(7)

This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.

Prep: 10 mins Cook: 35 mins Yield: 4-5 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 large onion, chopped
6 garlic cloves, crushed
1 tsp marjoram  
1 tsp cardamom
3 ribs of celery, diced
3 carrots, chopped
2 cups dry red lentils  
8 cups low-sodium vegetable broth  
3 ½ cups pumpkin puree
½ cup cilantro
salt and pepper to taste

Instructions

1. Sauté the onions with the garlic and herbs for 2 minutes.
2. Add the carrots and celery and cook for 2 more minutes.
3. Add the lentils and vegetable broth, stir, and bring to a boil.
4. Lower the heat to medium-low and cook for 25 minutes.
5. Add the pumpkin puree and simmer for 5 minutes.
6. Serve with cilantro.

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Plant-Based Nutrition

Name: Pumpkin Lentil Soup
Prep time: 10 min
Cook time: 35 min
Ingredients: 1 large onion, chopped; 6 garlic cloves, crushed; 1 tsp marjoram; 1 tsp cardamom; 3 ribs of celery, diced; 3 carrots, chopped; 2 cups dry red lentils; 8 cups low-sodium vegetable broth; 3 ½ cups pumpkin puree; ½ cup cilantro; salt and pepper to taste

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Pumpkin Lentil Soup

Ingredients

Ingredients

Instructions

Instructions

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