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Easy red lentil and pumpkin velvet soup (Vegan)
This nutritious and filling red lentil and pumpkin velvet soup with its warm and deep flavor, is your feel-good soup, especially on a cold weather.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 330 kcal
Ingredients
- 2 1/2 cups (400 grams/14 oz) cubeb pumpkin
- 1/4 cups olive oil (or another vegetable oil)
- 1 carrot, chopped
- 1 red onion, chopped
- 1 garlic clove, whole
- 1 cup split red lentils
- 1/2 – 1 teaspoons cumin
- 1 1/2 teaspoons dried thyme
- Salt and pepper to taste
- 4 cups water or vegetable stock, hot
Instructions
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Transfer the red lentils to a sieve and rinse very well with fresh water. Let them drain.
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Heat a large pot over high heat. Transfer the olive oil, the pumpkin and the carrot to the pot and cook, stirring occasionally, until well browned (about 10 minutes).
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Reduce heat to medium, add the onion and the garlic, and cook for 5 more minutes until the onion is soft. Add the red lentils, the cumin, and the thyme and stir for 1-2 minutes. Add the water, the salt and the pepper and bring to a boil. Reduce heat to a simmer and cook until the lentils are soft and tender (about 20-30 minutes).
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Blend with an immersion blender until smooth. If you don’t have an immersion blender, let the soup cool down a little and transfer it in batches to your blender. Taste and adjust the salt, the pepper, the cumin, and the thyme. If the soup is too thick add water as necessary. Reheat and serve. Eat!
Recipe Notes
I use whole garlic clove and then discard it, for a milder taste. You can use it minced for stronger taste.
Serve with coconut cream or coconut yogurt (you can use sour cream or Greek yogurt if you’re not vegan), olive oil croutons, and freshly ground pepper.
Any leftover soup should be kept in the fridge. It will thicken after it’s stored, so add some water to loosen it and re-warm it over medium heat or in the microwaves.