Best Pumpkin Lentil Soup Recipes

CREAMY PUMPKIN & LENTIL SOUP

Steps:

• Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
• Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
• Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
• Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.

PUMPKIN-LENTIL SOUP

Steps:

• In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.

LENTIL PUMPKIN SOUP

Steps:

• In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP

Steps:

• 1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted. 2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated. 3. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.

PUMPKIN AND LENTIL SOUP

Steps:

• In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
• Stir in the spices and fry for another 1-2 minutes.
• Add the pumpkin, potato, lentils and stock.
• Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
• Puree the soup using a handheld blender or food processor.
• Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.

SPICY PUMPKIN & LENTIL SOUP! (VEGETARIAN TOO!)

Steps:

• Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
• ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
• ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
• Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
• Remove from heat and MASH until smooth.
• STIR through coriander.
• ENJOY!

PRESSURE-COOKER LENTIL PUMPKIN SOUP

Steps:

• In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.

RED LENTIL - PUMPKIN SOUP

Steps:

• 1. Heat large Dutch oven over med-high heat. Add oil to pan and swirl to coat. Add onion and garlic to pan, saute 4 minutes. 2. Stir in 3 C broth, lentils and next 4 ingredients. Bring to boil, cover, reduce heat and simmer for 10 minutes, or until lentils are tender. 3. Place lentil mixture in blender, remove center piece of lid and place towel over opening. Blend until smooth. 4. Return lentil mixture to pan over medium heat. Add remaining 1/2 C broth, 1 C water and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. 5. Ladle 1 1/2 C into each of 4 bowls, top with 2 tsp yogurt, pumpkin seeds and cilantro,

PUMPKIN LENTIL SOUP

Steps:

• Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
• Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.