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As the leaves begin to change color and the air turns crisp, the allure of autumn flavors becomes undeniable. Pumpkin, a quintessential ingredient of fall, finds its way into a myriad of dishes, captivating our taste buds and warming our souls. Its rich, sweet flavor and vibrant hue make it a popular choice for soups, especially as the colder months approach. Among the many variations, Spiced Pumpkin & Lentil Soup stands out as a nourishing, comforting dish that not only pleases the palate but also offers a host of health benefits.

Spiced Pumpkin & Lentil Soup

Embrace the flavors of fall with this delicious Spiced Pumpkin & Lentil Soup recipe. Combining the natural sweetness of pumpkin with hearty lentils, this nourishing dish is perfect for cozy evenings. Packed with protein, fiber, and vibrant spices like cumin and turmeric, each comforting bowl supports your health while satisfying your palate. Ideal for vegetarian and vegan diets, it’s easy to make and perfect for meal prep. Enjoy a warm, wholesome meal that celebrates autumn’s bounty!
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Ingredients
  

2 tablespoons olive oil

1 medium onion, finely diced

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon turmeric

½ teaspoon red pepper flakes (adjust according to your spice tolerance)

1 medium carrot, diced

1 medium celery stalk, diced

4 cups pumpkin puree (can be fresh or canned)

1 cup dried red lentils, rinsed thoroughly

6 cups vegetable broth

1 cup coconut milk

Salt and pepper, to taste

Fresh cilantro or parsley, for garnish

Optional: A squeeze of fresh lime juice for a zesty finish

Instructions
 

Heat the Oil: In a large pot, warm the olive oil over medium heat. Once heated, add the finely diced onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and releases a fragrant aroma.

    Add Aromatics: Incorporate the minced garlic, ginger, ground cumin, ground coriander, ground cinnamon, turmeric, and red pepper flakes. Continue to cook, stirring frequently for another 2 minutes, allowing the spices to become fragrant and fully integrated.

      Sauté Vegetables: Introduce the diced carrot and celery into the pot, stirring well. Sauté for an additional 5 minutes, until the vegetables begin to soften and meld with the aromatic mixture.

        Combine Main Ingredients: Pour in the pumpkin puree, mixing it thoroughly with the sautéed vegetables and spices until well combined and smooth.

          Add Lentils and Broth: Stir in the rinsed red lentils, followed by the vegetable broth. Increase the heat to bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot, and allow to simmer for 20-25 minutes, or until the lentils are completely tender.

            Blend for Creaminess (Optional): For a creamier consistency, use an immersion blender to puree the soup to your liking. If you prefer, you can transfer a portion of the soup to a countertop blender, blend until smooth, and then return it to the pot.

              Add Coconut Milk: Stir in the rich coconut milk, allowing the soup to simmer for an additional 5 minutes. Taste and season with salt and pepper to achieve your desired flavor.

                Finishing Touches: If you'd like a hint of brightness, add a squeeze of fresh lime juice to the soup for an added zing.

                  Serve: Ladle the warm soup into beautiful bowls, garnishing with freshly chopped cilantro or parsley. Serve hot and enjoy your nourishing bowl of spiced pumpkin goodness!

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | Serves 6-8