Recipes » Soups » Pumpkin Lentil Soup
T. Colin Campbell Center for Nutrition Studies

Pumpkin Lentil Soup

By 6 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 56 votes, average: 4.50 out of 5(6)
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

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 

Plant-Based Nutrition Certificate

Instructions

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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