Cozy up with a bowl of fall-tastic vegan pumpkin soup. What could be more perfect on a crisp autumn day than a warm bowl of red lentil pumpkin soup? This hearty version, packed with protein-rich red lentils and warming spices, is a welcome antidote to chilly weather. Ready in just 30 minutes, with minimal effort, this soup is a must-try for anyone seeking a quick and delicious seasonal meal. Use an immersion blender to puree if you choose, or leave it rustic!
Vegan Pumpkin Soup With Red Lentils
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Ingredients
- 32 oz. vegetable broth
- 1 cup pumpkin puree
- 1 cup red lentils rinsed
- 1 Tbsp. olive oil
- 1/2 cup onion diced
- 1 tsp. pumpkin spice
- 1 tsp. cumin
- 1 tsp. salt
- 1/4 tsp. black pepper
Instructions
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In medium soup pot or Dutch oven, combine all ingredients. Bring to boil, turn down to simmer, cover and simmer 20 minutes.
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Optional step: Use immersion blender to puree soup.
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Serve warm.
Notes
Nutrition
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The post Vegan Pumpkin Soup With Red Lentils first appeared on The Upside by Vitacost.com.