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
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 161 kcal
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.
Recipe Notes
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Nutrition Facts
Vegan Pumpkin Soup With Red Lentils
Amount Per Serving
Calories 161
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2g
Sodium 929mg39%
Potassium 413mg12%
Carbohydrates 26g9%
Fiber 11g44%
Sugar 4g4%
Protein 9g18%
Vitamin A 6703IU134%
Vitamin C 4mg5%
Calcium 45mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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