Creamy Lentil Pumpkin Soup
Servings: 6
Cost: $5
Equipment
- deep medium-sized pot
- immersion blender
Ingredients
- 3 Tbs olive oil
- 1/4 cup onion, diced
- 1/4 cup carrots, peeled and chopped
- 1 bell pepper, yellow or orange, small, sliced thin
- One 1-inch fresh ginger, peeled, finely chopped
- 1/4 tsp turmeric spice
- 1/3 cup canned corn
- 1 garlic clove, minced
- 1/4 tsp ground cardamom
- 1/4 tsp red pepper flakes
- 1 tsp salt
- One 400ml canned coconut milk
- One 15 oz. pumpkin puree, canned, unsweetened
- 3 cups water
- 1/4 cup red lentils, uncooked
- 2 Tbs hemp seeds
- A handful of roasted pepitas
- A handful of fresh parsley
Instructions
- Using deep medium-sized pot, heat oil over medium-high heat.
- Add onions, carrots, bell pepper, ginger, and cook for 3 minutes, covered. Stir once.
- Uncover and add turmeric, corn, garlic, cardamom, red pepper flakes, and salt. Stir well to combine. Reduce the heat, and cook for 2 more minutes, uncovered.
- Add coconut milk, pumpkin puree, water, and lentils. Simmer the soup for 7 minutes until lentils are soft.
- Remove soup from the heat. Using an immersion blender, pulse the soup until it’s nicely blended and creamy.
- Serve immediately, topped with hemp seeds, roasted pepitas, and fresh parsley.