Curried Pumpkin Lentil Soup

This warming red lentil soup has been a fall favorite among Yummy Mummy Kitchen readers for years!

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With creamy pumpkin and spiced with curry powder, Curried Pumpkin Lentil Soup makes a wonderful fall vegetarian or vegan dinner.

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INGREDIENTS

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INSTRUCTIONS

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Add vegetable broth and bring to a simmer. Whisk in pumpkin, curry, cinnamon, and nutmeg. Stir in lentils, coconut milk, and honey.

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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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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 or coconut oil - Small onion - Small apple - Vegetable broth - Pure pumpkin - Mild curry powder - Ground cinnamon - Nutmeg - Dried red lentils

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.

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.

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!

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