Pumpkin Red Lentil Soup

Pumpkin red lentil soup with coconut milk, ginger, garlic, and warm spices. This easy vegetarian stovetop soup is creamy, hearty, and ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 1 tablespoon fresh ginger
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 15-ounce can pumpkin purée
• 1.5 cups red lentils
• 6 cups vegetable broth
• 1 13.5-ounce can unsweetened coconut milk
• 1 tablespoon lime juice

Cooking instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. (about 5 min) — Medium heat
2. Add the garlic, ginger, cumin, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly, until fragrant. (about 1 min) — Medium heat
3. Stir in the pumpkin purée, red lentils, and vegetable broth. Bring to a boil, then reduce the heat to low. (about 5 min) — Low heat
4. Cover partially and simmer for 22 to 25 minutes, stirring occasionally, until the lentils are tender and the soup has thickened. (about 25 min) — Low simmer
5. Stir in the coconut milk and lime juice. Simmer uncovered for 2 minutes, then taste and adjust the salt if needed. (about 2 min) — Low heat