This soup is the perfect Fall Recipe, it is Vegan and delicious!
I love all the ingredients so I decided to mix them together, lentils on a soup, why not? I love pumpkin soup and lentil curry, all this ingredients in the same vegan soup can't be bad!
There's different ways to make it, you can bake your pumpkin as if you were about to make pumpkin puree or you can throw it in raw, and same with the lentils. You can mix them in raw or already cooked. The only difference is gonna be the cooking time once all the ingredients are in the pot.
INGREDIENTS: (6 servings)
1-2 Butternut Squash or Pumpkin (about 600g)
Garlic and Ginger
1 cup of lentils
1.5l Veggie Broth
200ml Coconut Cream (or plant based cream)
2tbp Curry Powder
2tsp Ground Cumin
1tsp Garlic Powder, 1tsp Onion Powder
Salt and Pepper
LET'S GET STARTED:
In a pot add the garlic and ginger finely chopped, after 2 min, add the onion and let it poach. When it starts getting cooked and changing the color, add all the spices and mix together.
At this point, you can add the carrots finely chopped, and the pumpkin (It can be raw and cut in cubes or baked in the oven), and the lentils (either raw or pre cooked). Cook and mix for 2 minutes and then add the broth (enough to cover).
If you mix everything raw it is gonna take longer to cook, about 40min. If it is already cooked or baked, it is only going to need about 20min, so the carrots get soft and cooked.
Blend the soup and add the cream. Serve with some extra cream on top and pumpkin seeds or any seeds of your choice, and enjoy!