Pumpkin Lentil Soup
This is a nice soup for those cool fall days and cold winter evenings. And it's super easy – just toss everything (except the coconut milk) into the crock pot and let it cook.Recipe source: masteredrecipes.com
Equipment
- 1 crock pot
Ingredients
- 1 cup red lentils rinsed
- 1 can pumpkin puree 15 oz.
- 1 onion small, chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp curry powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
Instructions
- Add red lentils, pumpkin puree, onion, carrots, celery and garlic into the crock pot.
- Pour in vegetable broth and combine well.
- Stir in spices and add salt and pepper to taste.
- Cover and cook on Low for 6-7 hours or on High for 3-4 hours.
- When cooked, use an immersion blender to blend the soup to your desired consistency.
- Stir in the coconut milk gently until soup is creamy.
Notes
Feel free to add a squeeze of lemon juice for a brighter taste, or some Italian sausage for protein. Spinach or kale can be added at the end for fiber and greens. A few pumpkin seeds sprinkled on top can add some crunch.