The BEST Pumpkin Soup Eva! (Pumpkin Red Lentil Awesomeness)

I found this idea last week and decided to try it since I have lots of lentils and lots of pumpkin in my life I threw a bunch of both in a pot and went to work. When I came home is was the most amazing thing ever. This soup is hearty and bursting with flavor, but the best part is that it is super easy. Try it and enjoy!

Pumpkin Lentil soup

1 medium onion diced
4 cloves garlic minced
2 carrots chopped
1 roasted red pepper chopped
1 small sugar pumpkin, seeded, peeled and chopped into chunks
2 cups red lentils
6 cups veggie broth
1 cup  + non-dairy milk (depending on how thick you desire your soup)
1 tablespoon lemon juice
1 tsp thyme
1/2 tsp cinnamon
1/4 tsp ginger
salt and pepper
parsley to garnish


1. Heat a large heavy bottomed stockpot on medium-high. Add onions, garlic, and carrots; lightly salt, stir and then add a few tablespoons of water to steam them. When the onions are starting to turn translucent on the edges, add the red pepper, pumpkin and lentils. Stir to mix, then add the broth. If the broth does not cover all your veggies, add some water to just cover them. Bring to a boil, reduce heat to low, cover and cook for 20 minutes, or until the pumpkin and carrots can be easily pierced with a knife.
2. Add the spices and stir. Using either an immersion blender or regular blender, blend the soup to a smooth consistency. Stir in the non-dairy milk and lemon juice keep warm until you serve. Serve garnished with chopped fresh parsley.