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Amazing 30-min Pumpkin Curry Lentil Soup

Pumpkin Curry Lentil Soup
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A quick and comforting one-pot soup perfect for a chilly fall evening. This hearty lentil soup is packed with warming pumpkin and fragrant curry spices.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cinnamon
  • Pinch of cayenne pepper (optional)
  • 1 (15-ounce) can pumpkin puree
  • 4 cups vegetable broth
  • 1 cup red lentils, rinsed
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes.
  2. Add minced garlic and grated ginger. Cook for 1 minute more until fragrant.
  3. Stir in curry powder, cumin, turmeric, cinnamon, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until spices are fragrant.
  4. Add pumpkin puree and vegetable broth to the pot. Stir to combine.
  5. Add the rinsed red lentils, salt, and pepper. Bring the soup to a boil.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender. Stir occasionally to prevent sticking.
  7. Taste and adjust seasoning if needed.
  8. Ladle soup into bowls. Garnish with fresh cilantro if desired.

Notes

  • For a creamier soup, you can blend a portion of it with an immersion blender or in a regular blender.
  • Feel free to add other vegetables like diced carrots or celery along with the onion.
  • This soup freezes well. Let it cool completely before transferring to freezer-safe containers.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-curry-lentil-soup/