Who doesn’t like a hearty pumpkin soup recipe for the coming winter?
Here’s a fun fact, I don’t think I’ve ever cooked with Pumpkin until I went vegan. Never really thought much of it to be honest, just turns into much.
But that’s because I didn’t know how to use it. Ever since I went to Portugal last year I started experimenting, using different, fresher ingredients, and pumpkin happening to be one of them.
How to make the perfect red lentil, pumpkin soup
For this recipe, I used red split lentils, which already cook into a mushy texture, as well as pumpkin, which practically dissolves in any broth you cook it in.
The truth is, this recipe was spontaneous, as is many of my vegan concoctions, and there is no right or wrong way to go about it.
This vegan pumpkin and red lentil soup is honestly the easiest thing to cook as the bread you slap in the toaster to eat alongside it, and requires only 6 main ingredients:
Red Split Lentils
That’s literally it. A great way of getting in a good portion of vegan iron from the red lentils, not to mention the high vitamin A content from the abundance of pumpkin.
This soup is nutty, sweet and savoury all at once, and a fantastic easy-to-make mid week meal for the lazy vegan connoisseur.