Hearty, satisfying, and extremely easy to make, this Pumpkin Lentil Soup is a delicious meal option! Additionally, this recipe is gluten free, vegan, soy free, nut free, and oil free!
Especially amazing about this Pumpkin Lentil Soup is that each one cup serving contains over 18g of protein and 14g of fiber!
Basically, this Pumpkin Lentil Soup recipe is a template for you to customize your soup every single time that you make this recipe! You can easily change and mix up the types of pumpkins, grains, beans, and herbs and spices that are in the recipe. One day, you might make a herbal soup using acorn squash, lentils, sage, parsley, and oregano, but another day, you might make a sweet and spicy soup using butternut squash, brown rice, mung beans, ground turmeric root, and chili powder.
I make the soup differently every single time!
The Pumpkin Lentil Soup makes great leftovers to reheat or serve cold, and I love to make a large batch of this soup to have on hand in the refrigerator.
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- Soup base:
- 1 medium white onion, roughly chopped
- 5-6 cups butternut squash/acorn squash/pumpkin, scraped clean, peeled, roughly chopped
- 6 cups vegetable broth
- Herbal option:
- 1 Tbsp dried sage
- ½ Tbsp dried oregano
- ½ Tbsp dried parsley
- Sweet and Spicy option:
- 2 Tbsp chili powder
- ½ Tbsp ground turmeric
- 1 tsp cumin powder
- Soup add-ins:
- ½ cup dried lentils, mung beans, black beans, etc.
- ½ cup dried millet/rice/buckwheat/quinoa
- salt and pepper to taste
- In a medium-large pot, saute the chopped onion and cook 3-5 minutes until translucent.
- Next, add the chopped pumpkin, spices/herbs, and veggie broth and bring to a simmer.
- Cook the pumpkin mix at a gentle simmer until the pumpkin is soft, about 15-20 minutes.
- Puree the soup in a blender or use an immersion blender to make the soup smooth.
- Add the grains and beans to the soup mix and gently simmer another 45-60 minutes or until the grains and beans are cooked. Note: if using any beans other than lentils, pre cook the beans before adding them to the soup. The soup will thicken up greatly! If you want a thinner soup, add in more water.
- Serve immediately!
- Store leftovers in an airtight container in the refrigerator.