This Vegan Curried Pumpkin Lentil Soup is a comforting, creamy, and nutritious dish packed with warm spices, protein-rich lentils, and flavorful pumpkin. The combination of curry powder and coconut milk gives the soup a creamy texture and a mildly spicy taste, making it perfect for cozy evenings or meal-prepped lunches. It’s easy to prepare, loaded with nutrients, and provides a satisfying meal for any time of year.
Why You’ll Love This Soup
- Rich in flavor and nutrients: The soup is loaded with fiber, protein, and vitamins from the lentils and pumpkin.
- Simple and quick to make: Ready in under 30 minutes, this soup makes a quick dinner or an easy meal prep option.
- Warming and comforting: With its warm spices and creamy texture, it’s the perfect dish for chilly weather.
How to Make Vegan Curried Pumpkin Lentil Soup
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 cup red lentils (rinsed)
- 1 can pumpkin puree (15 oz)
- 4 cups vegetable broth
- 1 can coconut milk (13.5 oz)
- Salt and pepper to taste
- Optional toppings: Fresh cilantro, red pepper flakes, pumpkin seeds, lime wedges
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent.
- Stir in the garlic, curry powder, cumin, and coriander. Sauté for another 1-2 minutes until fragrant.
Step 2: Cook the Soup
- Add the lentils, pumpkin puree, and vegetable broth to the pot. Stir to combine and bring the soup to a boil.
- Reduce heat and let it simmer for about 15-20 minutes or until the lentils are tender.
Step 3: Add the Coconut Milk
- Once the lentils are cooked, stir in the coconut milk and let the soup simmer for an additional 5 minutes.
- Season with salt and pepper to taste.
Serving Suggestions
- Top with garnishes: Add fresh cilantro, red pepper flakes, or pumpkin seeds for texture and flavor.
- Serve with bread or rice: Pair the soup with naan bread, rice, or a toasted baguette for a complete meal.
- Add a squeeze of lime: A touch of lime juice can add a fresh and tangy contrast to the creamy soup.
Storage Tips
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze for later: The soup can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove or microwave.
Tips for the Best Pumpkin Lentil Soup
- Adjust the spice level: Increase or decrease the curry powder based on your preferred heat level.
- Blend for a smoother texture: For a creamier soup, use an immersion blender to blend part or all of the soup.
- Add extra veggies: Toss in chopped carrots, sweet potatoes, or bell peppers for added texture and nutrients.
For more vegan soups and hearty dishes, you might also enjoy the Pumpkin Chia Pudding or the comforting and filling Peanut Butter Banana Baked Oatmeal Cups.
Frequently Asked Questions (FAQ)
1. Can I use green lentils instead of red?
Yes, but keep in mind that green lentils take longer to cook and have a firmer texture compared to red lentils.
2. How can I make the soup thicker?
You can blend a portion of the soup with an immersion blender, or add more pumpkin puree to thicken the soup.
3. What can I use as a substitute for coconut milk?
For a lighter option, you can use almond milk or oat milk. Keep in mind that these alternatives may slightly change the soup’s creaminess.
Conclusion: A Warm and Satisfying Soup for All Seasons
This Vegan Curried Pumpkin Lentil Soup is a nutritious, flavorful, and easy-to-make dish that’s perfect for a comforting meal. Packed with protein and fiber, this soup is a satisfying and warming option that will delight your taste buds.