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Spicy Roasted Pumpkin, Carrot & Red Lentil Soup
1h 10min
6 servings
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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
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat the oven
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Prepare the pumpkin
Wash the pumpkin thoroughly. Cut in half and remove seeds. Peel and cut into 1-inch cubes.
Prepare the carrots
Wash and peel the carrots. Cut into 1-inch pieces.
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.
Prepare the onion
Peel the onion. Dice finely.
Prepare the garlic
Peel the garlic cloves. Mince finely.
Prepare the ginger
Peel the ginger. Grate or mince finely.
Prepare the chili
Remove stems and seeds (keep seeds if you want more heat). Finely chop.
Prepare the lentils
Rinse thoroughly under cold water. Drain well.
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.
Add the spices
Add all the spices to the pot. Stir continuously for 1 minute to toast the spices.
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.
Add roasted vegetables
Add the roasted pumpkin and carrots to the pot. Simmer for 5 more minutes.
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.
Add coconut milk
Stir in the coconut milk. Heat through without boiling.
Season the soup
Taste and adjust seasoning with salt and pepper as needed.
Prepare the lemon
Cut the lemon in half. Squeeze to extract juice.
Finish the soup
Add lemon juice to the soup. Stir well to combine.
Prepare the cilantro
Wash thoroughly. Chop finely.
Serve
Ladle soup into bowls. Garnish with chopped cilantro. Serve hot.
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