Curried Red Lentil Pumpkin Soup

5 from 2 votes

Made with roasted pumpkin and warming spices, each bowl packs 14 grams of protein! (vegan + gluten-free)

Prep Time15

Cook Time1

Total Time1 15

Course: dinner, lunch

Cuisine: American, Indian

Servings: bowls

Calories: 279kcal

2 lb pumpkin cut in half with seeds and strings removed (yields about 350g roasted pumpkin)
high heat oil spray for roasting
1 tablespoon dairy-free butter I like Miyokos
1 onion finely chopped, about 1½ cups
¾ cup finely chopped celery
¾ cup finely chopped carrot
5 garlic cloves minced, about 1½ tablespoons
1 tablespoon grated/minced ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon curry powder
1 cup dry red lentils rinsed and picked through
5 cups vegetable broth
½ cup full fat coconut milk
juice of 1 lemon about 3-4 tablespoons
salt & pepper to taste
fresh thyme and tamari pumpkin seeds for garnish (optional)

Preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
After pumpkin seeds and string pieces have been cleaned from the middle of the pumpkin, lightly grease each side with high heat oil then place flesh side down on the baking sheet. Roast the pumpkin for 45-minutes to 1-hour, until pliable when squeezed with an oven mitt. Set aside until the pumpkin is cool enough to handle.
Meanwhile, warm the butter in a large pot over medium heat. Add the onion, celery and carrot. Cook for 7-10 minutes. Then add the garlic, ginger, and spices. Stir as you continue to cook for 5 minutes more.
To the pot, add the dry (rinsed) lentils and vegetable broth. Bring to a simmer then cover with lid askew on the pot and cook for 15-20 minutes, until lentils are tender.
Once the pumpkin is cool enough to handle, use a large spoon to scrape the golden flesh into the pot. Pour in the coconut milk and stir everything together.
At this point, we'll need to puree the soup either using an immersion blender or transferring the soup to a countertop blender. Blend until smooth. Add salt & pepper, to taste. Transfer soup back to pot and cook until heated through. Serve warm with optional garnishes and enjoy!

Nutrition Facts are an estimate and will vary depending on specific brands and ingredients you choose.