Taste as you go
Season in small stages and make the final adjustment just before serving, when all the flavours have come together.
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Warming Pumpkin and Lentil Soup
A comforting and nutritious soup, perfect for a cozy meal. This pumpkin and lentil soup is rich in flavor, blending sweet pumpkin with protein-packed lentils and aromatic spices. Garnish with fresh herbs, Greek yogurt, and pumpkin seeds for an extra touch.
Total time45 min
Calories350 kcal
Protein18g
Serves4
Step by step
Method
- 01
Sauté Aromatics: In a large pot, melt butter over medium heat. Sauté diced onion, carrot, garlic, and ginger until softened.
- 02
Add Spices: Stir in curry powder (and cayenne, if desired), cooking for 1 minute until fragrant.
- 03
Simmer: Add bone broth or water, rinsed lentils, light coconut milk, and pumpkin puree. Season with salt and pepper. Bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are soft and cooked through.
- 04
Blend: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a regular blender and blend until smooth.
- 05
Serve: Garnish with fresh parsley or cilantro, a dollop of Greek yogurt, and pumpkin seeds. Serve warm with sourdough or naan bread for dipping.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Control the texture
Blend only part of the soup first, then add more as needed so you can stop exactly when it reaches the texture you like.
Useful for tomorrow
Cool leftovers promptly and refrigerate in a sealed container; add a splash of water when reheating to bring the texture back.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
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Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
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Large Chopping Board
Gives you enough room to prepare vegetables, herbs and proteins neatly and safely.
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