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.
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.