Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup brown or green lentils
- 4 cups vegetable broth
- 2 cups fresh pumpkin, cubed or 1 can pumpkin purée
- 1 can coconut milk or cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- Fresh thyme or parsley for garnish
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent.
- Add minced garlic and sauté for about two minutes until fragrant.
- Stir in the lentils and spices, cooking for a few minutes to release the oils.
- Incorporate the pumpkin or purée into the pot and mix well.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for about 30 minutes.
- Blend a portion of the soup using an immersion blender for creaminess.
- Stir in the coconut milk, simmer for an additional 10 minutes.
- Garnish with fresh herbs before serving.
Notes
For a thicker consistency, add more lentils. Fresh ingredients elevate the flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Vegetarian