Pumpkin Lentil Soup
Pumpkin Lentil Soup recipe is the perfect combination of nutrition, flavor, and warmth. Whether you're making it for a family dinner or as part of a weeknight soup prep, it's sure to be a hit with everyone. Try this pumpkin lentil soup recipe today for a bowl of comforting goodness that not only tastes delicious, but also supports your overall health.
Pumpkin Lentil Soup is a delicious, nutritious, easy-to-prepare dish that can be adapted to suit different dietary preferences its rich flavor, combined with the health benefits of its ingredients, make it a popular choice for a comforting meal during the colder months whether enjoyed fresh or as a meal prep option.
- 250 grams Pumpkin diced
- 1 cup Lentils
- 1 Onion chopped
- 1 Carrot chopped
- 2 Tomatoes diced
- 2 Cloves of garlic minced
- 1 Bay leaf
- Vegetable oil
- Butter
- Fresh dill chopped
- Fresh coriander or parsley, chopped
- 1.5 liter Water or broth
- Salt and pepper to taste
In a large pot, heat some vegetable oil and sauté the chopped onion and minced garlic until fragrant.
Add in the diced pumpkin, carrot, and tomatoes. Cook while just beginning to soften, a few minutes.
Pour in the water or broth and add the lentils and bay leaf. To taste, add pepper and salt.
Simmer the soup on low heat for about 30-40 minutes, or until the lentils are cooked through and the vegetables are tender.
For extra depth, stir in a little bit of butter. If necessary, adjust your seasoning and eliminate the bay leaves.
Serve the pumpkin lentil soup hot, garnished with fresh dill and coriander or parsley. Serves over a side of crispy bread.
There you have it, a warming and nutritious Pumpkin Lentil Soup ready to be enjoyed.
Servings: 6 ServingCalories:251kcalTotal Fat:8gSaturated Fat: 2gSodium:701mgPotassium:1242mgTotal Carbohydrate:45gDietary Fiber: 10gSugars: 8gProtein:14gVitamin A: 2025IUVitamin C: 32mgCalcium: 97mgIron: 4mg
For a spicier soup, add a pinch of red pepper flakes or a diced jalapeño pepper along with the garlic.
Add other vegetables like celery, zucchini, or sweet potatoes for added flavor and nutrients.
For a richer flavor, use coconut milk instead of some of the broth.
To make it vegan, omit the butter or use a vegan butter substitute.
Eating is a shared experience, a delight, and a passion for me. I think it's important to consume tasty, nutritious food that tastes wonderful. My meals are easy to make and work with a variety of schedules. You'll discover protein-rich main meals, keto breakfasts, low-carb supper ideas, and more!
