Best 3 Creamy Pumpkin Lentil Soup Recipes
Indulge in a symphony of flavors with our tantalizing Creamy Pumpkin Lentil Soup, where the vibrant orange of pumpkin and the earthy goodness of lentils unite to create a velvety smooth and incredibly flavorful masterpiece. This delectable soup is not just a culinary delight but also a nutritional powerhouse, brimming with vitamins, minerals, and fiber.
Complementing this delightful soup is a trio of equally enticing recipes:
- **Vegan Pumpkin Muffins:** These tender and moist muffins are a perfect grab-and-go breakfast or snack, infused with the sweet flavors of pumpkin and warm spices.
- **Pumpkin Seed Granola:** Start your day with a crunchy and nutritious granola made with pumpkin seeds, oats, and a touch of maple syrup, providing a delightful combination of flavors and textures.
- **Roasted Pumpkin Seeds:** Transform pumpkin seeds into a savory and crunchy snack by roasting them with a blend of zesty spices, creating a perfect accompaniment to salads, soups, and trail mixes.
Get ready to embark on a culinary journey that will tantalize your taste buds and nourish your body with our collection of pumpkin-centric recipes.
PUMPKIN-LENTIL SOUP
I was really craving a hot delicious soup-something filling and healthy. I looked around my kitchen for a few ingredients, then created this recipe. Pumpkin adds creamy richness and body. -Amy Blom, Marietta, Georgia
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, bring first six ingredients to a boil. Cook, covered, over medium heat until lentils are tender, 20-25 minutes., Stir in beans, pumpkin, salsa and salt until blended; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Stir in spinach; cook until wilted, 3-5 minutes.
Nutrition Facts : Calories 244 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 857mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 11g fiber), Protein 15g protein.
CREAMY PUMPKIN & LENTIL SOUP
Whether you're carving a Halloween pumpkin or have picked up a cheap squash, use the plentiful flesh and seeds in this soup
Provided by Sara Buenfeld
Categories Lunch, Soup
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan. Fry the onions until softened and starting to turn golden. Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock. Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.
- Meanwhile, wash the pumpkin seeds. Remove any flesh still clinging to them, then dry them with kitchen paper. Heat the 1 tsp oil in a non-stick pan and fry the seeds until they start to jump and pop. Stir frequently, but cover the pan in between to keep them in it. When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.
- Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.
- Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top.
Nutrition Facts : Calories 233 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium
CREAM OF PUMPKIN SOUP
A creamy pumpkin soup for autumn. This soup is smooth and flavorful, and the addition of ginger lends a sweet and spicy flavor to a traditional seasonal dish. The cinnamon croutons are lovely and make the soup reminiscent of pumpkin pie.
Provided by Thomas
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 20.2 g, Cholesterol 82.8 mg, Fat 25.4 g, Fiber 3.9 g, Protein 5.1 g, SaturatedFat 15.5 g, Sodium 1313 mg, Sugar 7.4 g
Tips:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and pureeing it, or you can buy it canned or frozen.
- If you don't have any lentils on hand, you can substitute other beans, such as black beans or kidney beans.
- Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
- For a creamier soup, blend a portion of the soup until smooth before adding it back to the pot.
- Garnish the soup with a dollop of yogurt or sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil.
Conclusion:
This creamy pumpkin lentil soup is a delicious and hearty meal that is perfect for a cold day. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can make this soup even better. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!
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