Here's a quick and easy soup for those times when you want a hot lunch without a lot of work. The pumpkin doesn't really stand out in this soup, but adds a small amount of sweetness and lots of vitamin A. The tahini makes the soup very creamy - a tasty, vegan, high-protein alternative to actual cream.
Easy Pumpkin Red Lentil Soup
Makes 4 servings
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 1 celery stalk, diced
- 1 clove garlic, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cayenne pepper
- 1 cup red lentils
- 3 cups vegetable stock
- 1 cup pumpkin puree
- 2 tablespoons tahini paste
- Salt and pepper to taste
- Toasted pumpkin seeds (for topping)
- Heat the olive oil in a medium pot and cook the onion, carrot and celery for 8-10 minutes until well softened. Add the garlic and spices and cook for 1-2 minutes.
- Rinse the lentils and add to the pot along with the vegetable stock. Bring to a boil, then reduce heat and simmer about 20-25 minutes until lentils are very tender.
- Add the pumpkin puree and the tahini and heat through, about 5 minutes. Season with salt and pepper. Serve soup with pumpkin seeds sprinkled on top.
Question: What is your favorite thing to make with pumpkin puree?