Curried Pumpkin Lentil Soup

This warming red lentil soup has been a fall favorite among Yummy Mummy Kitchen readers for years!  With creamy pumpkin and spiced with curry powder, Curried Pumpkin Lentil Soup makes a wonderful fall vegetarian or vegan dinner.

INGREDIENTS

•  Extra virgin olive oil •  Onion •  Apple •  Vegetable broth •  Pure pumpkin •  Mild curry powder •  Ground cinnamon •  Nutmeg •  Dried red lentils •  Unsweetened coconut milk •  Honey •  Fresh cilantro

INSTRUCTIONS

Heat oil in a large pot over medium heat. Add onion and saute until beginning to soften, about 7 minutes. Add the apple, and continue to saute until both the apple and onion are tender.

1:

Add vegetable broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey. Simmer over low heat for 30-40 minutes until thickened.

Adjust spices to taste. Serve in bowls and garnish with a dollop of yogurt and/or pepitas and fresh herbs.

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