Simple Pumpkin & Orange Lentil Soup
This simple yet flavorful soup combines the earthy goodness of pumpkin (or butternut squash) with protein-rich lentils. Enhanced with aromatic spices and topped with caramelized onions and almonds, it's a perfect balance of savory and sweet.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Lunch, Soup
Cuisine: Healthy, Vegan
Diet: Vegan
Keyword: Plant-Based, Soup
Servings: 4 people
Author: Shelly
- 1 pound pumpkin - or butternut squash, peeled, seeded, and roughly chopped
- 1 cup yellow or orange lentils - thoroughly rinsed
- 1 large sweet potato - peeled and roughly chopped
- ¼ teaspoon cumin powder
- Salt & pepper to taste
- 2 tablespoons olive oil
- 1 large onion - halved and sliced
- ¼ cup raw slivered almonds
- ½ teaspoon ground cinnamon
- 1 cup coconut milk - optional
- ½ cup chopped cilantro
Combine pumpkin, lentils, and cumin in a medium soup pot. Cover with water and bring to a boil over high heat. Skim off any foam, then reduce heat to medium-low. Partially cover and simmer until pumpkin and lentils are tender, about 25 minutes. Season with salt and pepper. Remove from heat and let cool before pureeing.
In a skillet, warm olive oil and sauté onions for 10 minutes. Add almonds, cinnamon, and a pinch of salt, cooking until onions are soft.
You have two options:1. Puree the soup and serve topped with the onion-almond mix. 2. Puree the onion-almond mix with the soup. Serve with a generous sprinkle of cilantro. Refrigerate for up to 3 days.