We love soup! There is always a batch of leftover soup in our fridge. This pumpkin red lentil soup is one of our all-time favorites. It is creamy, nutritious, and rich in flavors. If you are making this in autumn or winter, it is perfect since it’s made with fresh pumpkin, butternut squash, or acorn squash.
Using red lentils gives this soup extra creaminess. They are nutritious, rich in proteins, and make the best combination with the earthiness flavor of the pumpkin.
For this recipe I used pumpkin but I have also tried it with butternut squash and the result is the same, delicious! I haven’t used canned pumpkin but if you try it let us know in the comments below.
I like to make easy recipes, rich in flavors using seasonal ingredients. So it takes only 30 minutes to make this soup. You don’t necessarily need to bake the pumpkin before blending it with the other ingredients. I find baking it, makes little to no difference if you are making soup. But if you like roasting the pumpkin before using it in a soup, you can do that as well.
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This creamy flavorful pumpkin red lentil soup is easy to make and rich in nutrients. It is warm and packed with earthy flavors.
Cooking time: 30 minutes
- 3 cups cubed pumpkin
- 1 cup red lentils
- 1 medium onion, chopped
- 1 stalk of celery, chopped
- 2 tbsp of olive oil
- 1 tsp of dried thyme
- salt and pepper
- 3 cups of vegetable stock
- juice of 1/2 of a lemon
- Place a pot over medium heat and add the olive oil. When the oil is heated, add the celery, onion, thyme, salt, and pepper. Let them cook for about 5 minutes until the onion is soft.
- Add pumpkin, red lentils and vegetable stock to the pot and give everything a stir.
- Let them cook for about 25 minutes until the pumpkin is soft.
- Blend everything until smooth. Add the lemon juice and serve the soup with croutons, olive oil, pepper or topping of your choice.