Creamy Vegan Lentil Pumpkin Soup (Gluten Free)
Prep time
Cook time
Total time
Recipe type: Soup, Main Dish
Serves: 5 cups soup
  • 1 white onion, chopped
  • 1 Tbsp dried oregano
  • ½ tsp salt
  • 1 tsp garlic powder
  • 3 cups water or veggie broth
  • 1 Tbsp broth powder (if using veggie broth, omit this ingredient)
  • 1 cup dried lentils
  • 1 can pumpkin puree
  • 1 Tbsp chili powder
  • 1 tsp salt
  • 1 can full-fat coconut milk
  • 2 Tbsp apple cider vinegar
  • optional: 1-2 doTERRA Celery Seed or Black Pepper essential oils
  1. In a 4-6 quart saucepan that has a lid, saute the onions with the dried oregano, salt, and garlic powder for 2-3 minutes until the onion is translucent.
  2. Next, add the lentils, water, and broth powder. and bring to a boil.
  3. Reduce the mixture to a low simmer, stirring occasionally for 30-40 minutes. The lentils will have soaked up the majority of the liquid and be soft.
  4. Add the pumpkin puree, chili powder, and salt, and bring the mixture back to a low simmer.
  5. Cover the pot with the lid, turn off the heat, and leave to soak up remaining liquid for 30 minutes to an hour.
  6. Stir in the coconut milk and transfer to a blender or use an immersion blender to create a smooth, creamy soup.
  7. Once blended, pour the soup back into the saucepan and add the apple cider vinegar.
  8. Serve immediately, leave covered on the stove until dinner, or store in the refrigerator for up to a week!
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: ¼ recipe
Recipe by Shalom Homestead at