Best 5 Pumpkin Lentil Soup Recipes
Indulge in the comforting flavors of fall with our Pumpkin Lentil Soup, a delightful symphony of spices, creamy pumpkin, and hearty lentils. This vegetarian soup is not only packed with wholesome goodness but also incredibly easy to make. Get ready to warm your soul with this nutritious and flavorful dish.
Our recipe collection features variations to suit every taste preference. For a classic and creamy experience, try the original Pumpkin Lentil Soup recipe. If you're craving a touch of heat, the Spicy Pumpkin Lentil Soup will tantalize your taste buds with its zesty kick. For a vegan and gluten-free option, the Vegan Pumpkin Lentil Soup has you covered. And if you're short on time, the Instant Pot Pumpkin Lentil Soup is your perfect solution for a quick and effortless meal.
Each recipe is meticulously crafted with detailed instructions and helpful tips to guide you through the cooking process. We've also included nutritional information for those who are counting calories or following specific dietary restrictions. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will nourish your body and soul.
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.
LENTIL PUMPKIN SOUP
Garlic and spices brighten up my hearty pumpkin soup. It's just the thing we need on a chilly fall day. -Laura Magee, Houlton, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 7h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges
PUMPKIN AND LENTIL SOUP
I was clearing out all the supermarket recipe leaflets and cards and all the cut out recipes that kept piling up in my kitchen. I thought I'd post the ones that I liked the look and sound of here, to share and for future reference. This way you might find something you like and my kitchen gets decluttered! If you try it before me let me know what you think. This one is from the monthly Asda magazine. It's cheap to make and sounds delicious, I think. The weight of the pumpkin refers to it peeled and deseeded.
Provided by -Sylvie-
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy based soup pot, heat the oil and fry the onions till soft over a low-medium heat.
- Stir in the spices and fry for another 1-2 minutes.
- Add the pumpkin, potato, lentils and stock.
- Bring to the boil, cover and simmer for half an hour. Stirr occasionally.
- Puree the soup using a handheld blender or food processor.
- Re-heat if necessary and serve garnished with croutons and chopped parsley or cilantro.
Nutrition Facts : Calories 275.9, Fat 8, SaturatedFat 1.1, Sodium 8.8, Carbohydrate 42.3, Fiber 6.5, Sugar 3.1, Protein 12
PRESSURE-COOKER LENTIL PUMPKIN SOUP
Plenty of herbs and spices brighten up my hearty pumpkin soup. It?s just the thing we need on nippy days and nights. -Laura Magee, Houlton, WI
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings (2-1/4 quarts)
Number Of Ingredients 11
Steps:
- In a 6-qt. electric pressure cooker, combine the first 10 ingredients. Lock the lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to release naturally for 10 minutes, then quick-release any remaining pressure. If desired, sprinkle servings with cilantro.
Nutrition Facts : Calories 210 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 7g fiber), Protein 11g protein. Diabetic exchanges
PUMPKIN LENTIL SOUP
Make and share this Pumpkin Lentil Soup recipe from Food.com.
Provided by mileen
Categories Pumpkin
Time 40m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the lentils in the water with bullion until al dente, then add the pumpkin and spinach. In a separate skillet cook the onion in the olive oil until translucent, then add the spices. Stir for a few minutes and then add to the soup. Puree the soaked sundried tomatoes in a blender, then add half the soup and puree for another 30 seconds. Add back in and then stir in the coconut milk. Season to taste.
- Note: If using So Delicious Coconut milk, the calories come to 207 per bowl. I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
Tips:
- Use good quality lentils: Fresh lentils cook faster and hold their shape better in soup. You can use any type of lentil you like, but some common varieties include brown, green, and red lentils.
- Soak the lentils before cooking: Soaking the lentils helps to remove any impurities and reduces cooking time. Simply cover the lentils with cold water and let them soak for at least 30 minutes before cooking.
- Use a variety of vegetables: This recipe calls for pumpkin, carrots, celery, and onion, but you can use any vegetables you like. Some other good options include sweet potatoes, parsnips, and turnips.
- Add some spices: Spices help to give the soup a delicious flavor. Some good options include cumin, coriander, paprika, and turmeric.
- Serve with your favorite toppings: This soup is delicious served with a dollop of sour cream, a sprinkle of chopped fresh cilantro, or a slice of crusty bread.
Conclusion:
This pumpkin lentil soup is a delicious, healthy, and easy-to-make meal. It's perfect for a cold fall or winter day. The soup is packed with protein and fiber, and it's also a good source of vitamins and minerals. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious meal that the whole family will enjoy.
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