Pumpkin and Lentil Soup
This vegan pumpkin and red lentil soup is hearty, healthy, and comforting.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 289kcal | Carbohydrates: 50g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 984mg | Potassium: 858mg | Fiber: 19g | Sugar: 10g | Vitamin A: 23031IU | Vitamin C: 15mg | Calcium: 110mg | Iron: 7mg
