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Spicy Roasted Pumpkin, Carrot & Red Lentil Soup

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1h 10min

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6 servings

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2 Reviews
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This vibrant Spicy Roasted Pumpkin, Carrot & Red Lentil Soup combines the earthy sweetness of roasted vegetables with the warming kick of ginger and chili. The addition of red lentils creates a hearty texture while adding protein and fiber. Roasting the vegetables first intensifies their flavors, resulting in a deeply satisfying soup that's both nourishing and comforting. Perfect for cold weather days or whenever you need a nutritious, soul-warming meal.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
8 g
10 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat the oven

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

2
Prepare the pumpkin

Wash the pumpkin thoroughly. Cut in half and remove seeds. Peel and cut into 1-inch cubes.

3
Prepare the carrots

Wash and peel the carrots. Cut into 1-inch pieces.

4
Roast the vegetables

Place pumpkin and carrot pieces on the prepared baking sheet. Drizzle with olive oil. Season with salt and pepper. Toss to coat evenly. Roast for 25-30 minutes until tender and slightly caramelized.

5
Prepare the onion

Peel the onion. Dice finely.

6
Prepare the garlic

Peel the garlic cloves. Mince finely.

7
Prepare the ginger

Peel the ginger. Grate or mince finely.

8
Prepare the chili

Remove stems and seeds (keep seeds if you want more heat). Finely chop.

9
Prepare the lentils

Rinse thoroughly under cold water. Drain well.

10
Sauté the aromatics

In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic, ginger, and chopped chili. Sauté for 2 minutes until fragrant.

11
Add the spices

Add all the spices to the pot. Stir continuously for 1 minute to toast the spices.

12
Add the lentils and broth

Add rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer. Cook for 15 minutes until lentils are soft.

13
Add roasted vegetables

Add the roasted pumpkin and carrots to the pot. Simmer for 5 more minutes.

14
Blend the soup

Using an immersion blender, blend the soup until smooth. Alternatively, transfer in batches to a regular blender. Return to pot if using a regular blender.

15
Add coconut milk

Stir in the coconut milk. Heat through without boiling.

16
Season the soup

Taste and adjust seasoning with salt and pepper as needed.

17
Prepare the lemon

Cut the lemon in half. Squeeze to extract juice.

18
Finish the soup

Add lemon juice to the soup. Stir well to combine.

19
Prepare the cilantro

Wash thoroughly. Chop finely.

20
Serve

Ladle soup into bowls. Garnish with chopped cilantro. Serve hot.

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