This vegan pumpkin and lentil soup is hearty, healthy, and comforting. A delicious fall soup idea!
I used canned pumpkin to make this soup. I love roasted squash in soup recipes, but I wanted to add a recipe that’s a bit quicker and less fussy. Not that roasting veggies is exactly arduous, but you know what I mean. Sometimes you just want to chuck everything in a pot and get on with it.
I was invited to participate in this year’s Cake Over Steak Virtual Pumpkin Party, and I thought this would be a great savory pumpkin recipe to include. If you’re interested in seeing some other awesome pumpkin recipes, click the link above – they have all gone live this morning. 🙂
I really like the depth of flavor in this canned pumpkin soup. I don’t use leeks in soup too often (not sure why!), but I love the flavor that they add. Chili powder, cumin, and garlic impart extra deliciousness.
This pumpkin soup recipe is without cream, so it’s great if you’re looking for something a bit lighter.
I toyed with not puréeing the soup, but I like the way it ended up. I’m really loving silky puréed vegetable soups lately, I have to say. I recently remade and re-photographed my acorn squash and carrot soup, and if you like this soup, you’ll probably like that one as well. I also recently made a spicy puréed sweet potato soup that you may also enjoy.
I topped this vegan pumpkin soup with a little sumac, chopped parsley, and some fresh chives. I
love topping soups with chives, but whatever your favorite toppings are would work just fine as well. Croutons, a slice of crusty bread… or nothing at all. 😉
Hope you enjoy this healthy pumpkin soup recipe!
Questions? Ask me below!
Pumpkin and Lentil Soup
This vegan pumpkin and red lentil soup is hearty, healthy, and comforting.
- 1 tablespoon olive oil
- 2 small to medium leeks (white parts only) chopped
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 cups water
- 2 cups pumpkin purée
- 1 large carrot peeled & sliced
- 1 cup red lentils
- 2 dashes Italian seasoning
- 1/4 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt & pepper to taste
Add the oil to a large pot on medium-high heat. Sautée the leek and onion for 10 minutes, stirring fairly often.
Stir in the garlic and cook for about 30 seconds, or until fragrant.
Add the vegetable broth, water, pumpkin purée, carrot, lentils, Italian seasoning, cumin, and chili powder. Increase heat to high and bring to a boil.
Once it's boiling, reduce heat to medium-low and cover with the lid slightly ajar. Let it simmer for 20 minutes.
Blend the soup in batches until it's smooth (I suggest letting the soup cool for at least 15 minutes first). Season with salt & pepper as needed and serve immediately.