Pumpkin Red Lentil Soup

Here is a quick, festive pumpkin red lentil soup that is simple, warm, and seasonally Halloween appropriate. Ready in under 30 minutes so you can focus on family, while dishing up goodness. Serve with a nice hearty tartine bread.

Course All Recipes, Main Course, Soup

Keyword Pumpkin Red Lentil Soup

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 280kcal

Author Bite Me Industries

Ingredients

2 tablespoons olive oil
1 onion (1 ½ cup), chopped
3 medium carrots (1 cup), peeled and chopped
3 cloves garlic minced
Dash red pepper flakes
2 sprigs Thyme
2 tablespoons curry powder
1 tablespoons Chicken Bouillon I like Knorr brand
Salt + Pepper to taste
1 bay leaf
6 cups chicken broth (1 ½ Qt - 1419 ml)
15 oz pumpkin puree 1 can
1 ½ cups red lentils split
½ lemon juice of (1 tablespoon juice)
5 oz lacinato kale chopped (or spinach)
Optional: Costco Rotisserie Chicken This recipe already contains 16g of protein, but for that family member who wants animal protein, Costco offers amazing rotisserie chicken.

Instructions

Add olive oil to a large pot or dutch oven
2 tablespoons olive oil
Over medium-high heat. Stir in the onion and carrots. Sauté for about 5 minutes or until onion is translucent.
1 onion, 3 medium carrots
Stir in the curry powder, garlic and thyme, sauté for 1 minute.
3 cloves garlic, 2 tablespoons curry powder, 2 sprigs Thyme
Add the bay leaf, red pepper flakes, broth, pumpkin, and lentils. Bring to a simmer and cook until lentils are soft, about 10-12 minutes. This is what I love about lentils, they are so quick!
Dash red pepper flakes, 1 tablespoons Chicken Bouillon, 1 bay leaf, 15 oz pumpkin puree, 1 ½ cups red lentils, 6 cups chicken broth
Stir in the lemon juice and chopped kale (or spinach). Cook just until kale is wilted.
½ lemon, 5 oz lacinato kale
Season with salt and pepper to taste.
Salt + Pepper
Garnish with chopped cilantro. Enjoy with fresh tartine bread.
Optional: Costco Rotisserie Chicken

Notes

In this version I am using canned pumpkin to capture and enhance the presence of pumpkin, and for quick and easy preparation.
You can also use fresh pie pumpkin to achieve more of a squash texture and focus. Simply cook a small 2 lb pie pumpkin and add the baked center, scraped from the skin. It takes approximately 45-40 minutes to bake a small pie pumpkin on 350° degrees F (176° C)

SHARE IF THIS RECIPE MADE YOUR DAY A LITTLE BRIGHTER

Nutrition