Roasted Pumpkin and Lentil Soup with Dill

This Roasted Pumpkin and Lentil soup is not only comforting, but it is also vegan, healthy and delicious. It’s a must-have fall recipe. The flavor of pumpkin, cinnamon, and dill will make you want to have it all.

It goes well with any crusty bread or breadsticks, but the best part is that It also makes a great leftover. To reheat the soup, add your favorite broth or warm water and heat it on a stovetop rather than a microwave. You can also substitute fresh sweet basil instead of dill in this recipe.

Fresh dill or sweet basil will enhance the taste and flavor of the soup so grab your gardening kit and start growing your herbs.

Prep time: 10 minutes

Cook time: 30 minutes

Total time:  40 minutes

Yields: 4 cups

Serves: 3-4

Ingredients:

1 pound(500g) Pumpkin, sliced with skin

3 cloves garlic

2 tablespoons olive oil

3/4 cup red dried lentils

2 and 1/2 cups water

1 teaspoon cinnamon powder

1 teaspoon paprika

3 tablespoons of dill

Salt and pepper to taste

For Garnish:

Cracked Pepper

Olive oil

Dill