Red Lentil and Pumpkin Soup

Name: Red Lentil and Pumpkin Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 1.33 cups each
Ingredients: 1 yellow onion; 2 cloves garlic; 1 tsp grated fresh ginger; 1 Tbsp olive oil; 1 Tbsp curry powder; 1 oz. can pumpkin puree; 1 cup dry red lentils; 6 cups vegetable broth; 1/2 tsp salt

User Reviews

4.7

288 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6 1.33 cups each
Calories
175 kcal
Course
Soup, Lunch, Dinner
Cuisine
American

Red Lentil and Pumpkin Soup

Nancy Wheeler

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This Curried Red Lentil and Pumpkin Soup is super fast and easy, and will keep you warm from the inside out on chilly fall evenings!

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Ingredients

Servings

1 yellow onion $0.31
2 cloves garlic $0.16
1 tsp grated fresh ginger $0.10
1 Tbsp olive oil $0.16
1 Tbsp curry powder $0.30
1 oz. can pumpkin puree $1.05
1 cup dry red lentils $0.67
6 cups vegetable broth $0.78
1/2 tsp salt $0.02

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Instructions

Dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large pot with the olive oil and sauté over medium heat until the onions are soft (about 5 minutes).
Add the curry powder and continue to sauté for about a minute more.
Next, add the pumpkin purée, lentils, and vegetable broth. Stir to combine.
Place a lid on the pot and bring the soup up to a boil over medium-high heat. Once boiling, turn the heat down to medium-low. Simmer the soup, stirring occasionally, for 20 minutes.
Finally, taste the soup and add salt to taste (about ½ tsp). Serve hot with bread for dipping!