Soup season is in full swing here in the allspice world and I have been playing with lots of recipes; old and new recipes alike. This ginger red lentil pumpkin soup recipe comes from an old favorite that needed a re-do.
Are you a blended soup fan? I adore blended soups, hence why this recipe is a favorite. Blended soups turn vegetables into a creamy oblivion that is swoon worthy. This recipe is no exception. It also lets me star one of my favorite ingredients: Lentils.
I have tried both red and brown lentils in this recipe. They both work, but the red lentil is better because the color compliments the pumpkin’s hue. It’s also faster to cook and produces a smoother blended soup.
I added a few spices to this pumpkin soup to make it super warm and comforting. The smoked paprika only adds a subtle hint of smokiness while the cumin adds a touch of roasted nutty flavor.
Variations to the Ginger Red Lentil Pumpkin Soup:
- Make it vegan: Try a drizzle of coconut milk in place of the yogurt. The coconut will really compliment the ginger.
- Finish with acidity: Most soups benefit from a splash of vinegar or lemon juice at the end to brighten them. If you don’t have lemon juice, try apple cider vinegar or white wine vinegar.
- Yogurt: The yogurt adds a creamy finish that helps balance the soup with a little tang and add some richness. I usually stock whole-milk greek yogurt, but anything will work here as a topping. Want to drizzle it (like the photos)? Whisk in water until it is a thin enough to do so.
- 1 medium onion, chopped
- Splash olive oil
- 3 garlic cloves, minced
- 1 TBS minced ginger
- 1 tsp cumin
- ½ tsp smoked paprika
- ¼ tsp each: salt, cinnamon, and cayenne
- 3 cups vegetable broth
- 1 ¼ cups red lentils, rinsed and drained
- 1 cup pumpkin puree (not pie filling)
- 2 cups water (or to taste)
- 1 TBS lemon juice
- Yogurt or coconut milk, for serving
- Heat onion in a splash of olive oil until soft, 5-10 minutes. Mix in garlic, ginger, cumin, smoked paprika, salt, cinnamon, and cayenne. Saute until toasted and fragrant, 1-2 minutes.
- Mix in vegetable broth and lentils. Bring to a boil and simmer for 10 minutes, or until the lentils are tender.
- Transfer to a blender, removing the center of the lid so heat can escape, and blend until smooth. Ad some water if necessary to get a smooth consistency.
- Transfer back to the pot and mix in pumpkin. Then mix in water slowly, stirring until you reach your desired consistency. I like it to be thick, you can use more water to thin if you prefer.
- Bring back to a boil and remove from heat. Stir in lemon juice and serve with yogurt.
Recipe adapted from my Spiced Pumpkin Soup.
