Pumpkin Lentil Soup
This hot, delicious soup pairs well with a salad for a nourishing lunch or as a perfect first course. Pumpkin puree adds a creamy richness and body to this comforting soup.
Prep: 10 mins
Cook: 35 mins
Yield: 4-5 servings
Ingredients
Ingredients
- 1 large onion, chopped
- 6 garlic cloves, crushed
- 1 tsp marjoram
- 1 tsp cardamom
- 3 ribs of celery, diced
- 3 carrots, chopped
- 2 cups dry red lentils
- 8 cups low-sodium vegetable broth
- 3 ½ cups pumpkin puree
- ½ cup cilantro
- salt and pepper to taste
Instructions
Instructions
- 1. Sauté the onions with the garlic and herbs for 2 minutes.
- 2. Add the carrots and celery and cook for 2 more minutes.
- 3. Add the lentils and vegetable broth, stir, and bring to a boil.
- 4. Lower the heat to medium-low and cook for 25 minutes.
- 5. Add the pumpkin puree and simmer for 5 minutes.
- 6. Serve with cilantro.
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