Best Red Lentil Pumpkin Soup Recipes

VEGAN COCONUT, PUMPKIN AND RED LENTIL SOUP

Steps:

• 1. In a large saucepan, dissolve the creamed coconut with some filtered water until melted. 2. Throw in the garlic, onions, pumpkin/sweet potato, and lentils with a pinch of Celtic sea salt and stir until coated. 3. Add in the vegetable stock and bring to the boil. Simmer on a medium flame for about 40 minutes until the lentils are cooked through. The soup should be quite thick and the vegetables should have broken down. You could mash further with a stick blender, but it is often not necessary. Now stir through the greens, and squeeze in the desired amount of fresh grated ginger. Cook for a further 5 minutes until the greens are just wilted and cooked.

RED LENTIL - PUMPKIN SOUP

Steps:

• 1. Heat large Dutch oven over med-high heat. Add oil to pan and swirl to coat. Add onion and garlic to pan, saute 4 minutes. 2. Stir in 3 C broth, lentils and next 4 ingredients. Bring to boil, cover, reduce heat and simmer for 10 minutes, or until lentils are tender. 3. Place lentil mixture in blender, remove center piece of lid and place towel over opening. Blend until smooth. 4. Return lentil mixture to pan over medium heat. Add remaining 1/2 C broth, 1 C water and pumpkin to pan; cook 3 minutes or until thoroughly heated. Stir in ginger and lemon juice. 5. Ladle 1 1/2 C into each of 4 bowls, top with 2 tsp yogurt, pumpkin seeds and cilantro,