Pumpkin and Lentil Soup

How to Make Pumpkin and Lentil Soup

Ingredients:

• 🥣 2 cups pumpkin puree (fresh or canned)
• 🍲 1 cup red lentils, rinsed
• 🥛 4 cups vegetable stock
• 🧅 1 medium onion, chopped
• 🧄 2 cloves garlic, minced
• 🥄 1 tsp turmeric
• 🥄 1 tsp ground cumin
• 🌶️ 1/2 tsp chili powder (optional)
• 🧂 Salt and pepper to taste
• 🧈 2 tbsp olive oil

Preparation Time:

• Prep: ⏱️ 10 minutes
• Cooking: ⏱️ 25 minutes
• Total: ⏱️ 35 minutes

Instructions:

1. Sauté the base:
   🧈 Step 1: Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 5 minutes until softened.
2. Add garlic and spices:
   🧄 Step 2: Stir in minced garlic, turmeric, cumin, and chili powder (if using). Cook for 1 minute until fragrant.
3. Combine lentils and stock:
   🍲 Step 3: Add rinsed red lentils and vegetable stock. Stir well and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
4. Incorporate pumpkin:
   🥣 Step 4: Add pumpkin puree to the pot. Stir to combine and cook for an additional 5 minutes.
5. Blend (optional):
   🥄 Step 5: For a smooth soup, use an immersion blender to puree the mixture. If you prefer a chunkier texture, leave it as is.
6. Season and serve:
   🧂 Step 6: Season with salt and pepper to taste. Serve hot, garnished with a dollop of yogurt, chopped parsley, or a sprinkle of paprika.

Savor This Protein-Rich Comfort!