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
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
- Preheat the oven to 400 Degrees Fahrenheit. In a dutch oven or pressure cooker add washed lentils with 2 and 1/2 cups water, salt and cook till soft. It may take about 30 to 40 minutes in a dutch oven and 10 minutes in a pressure cooker.
- Meanwhile, coat the pumpkin and garlic cloves with olive oil and place on a baking sheet. Roast for 30 minutes or until soft.
- Remove the skin of roasted pumpkin and add it to the cooked lentils along with cinnamon, paprika, and dill.
- Add more water if needed. Make sure to heat the water before adding.
- Carefully blend the soup using an immersion blender.
- Simmer for another 5-10 minutes and then season with salt and pepper to taste.
- Transfer to a bowl and garnish with cracked pepper, a drizzle of olive oil and dill.
- To cook lentils faster, soak it in water for a couple of hours before cooking.
- Add 1/2 teaspoon of turmeric along with the spices for vibrant color.