Vegan Pumpkin Red Lentil Soup is a wonderful quick soup that can be eaten as is or you can also turn it into a lentil stew. It’s a great way to use the many varieties of winter squash that are available in our farmers markets or grocery stores. We love using our Cinderella pumpkin. You know the one Cinderella turns into her carriage in the story. It looks exactly like it! We usually have them for decorations during Halloween and Thanksgiving. It’s a great way to use them and not throw them away.
The meat in both a Cinderella or regular pumpkin is a dark deep orange color making them rich in antioxidants. The darker the orange the more antioxidant power the squash has to keep our bodies healthy. Antioxidants such as beta-carotene and carotenoids found in orange meaty vegetables help eliminate free radicals, the molecules that cause oxidative damage to our cells. Free radicals eventually can cause disease if there are too many living in our body. Antioxidant rich foods such as pumpkin and other winter squashes are powerful forces that help not only detoxify our body, but also help our immune system stay strong, and fight off any damaging toxins that enter our body.
Watch our Vegan Pumpkin Red Lentil Soup recipe video below. For other wonderful antioxidant vegetable rich soups try our Carrot Butternut Squash Soup or our kid friendly Broccoli Soup.
Vegan Roasted Pumpkin Red Lentil Soup Ingredients:
Serves 8 with plenty of leftovers!
- 4 C pumpkin cut into cubes OR butternut squash works great too!
- Olive Oil or coconut oil
- 1 tsp. Celtic Sea Salt
- 2 red onions rough chopped (or sweet Maui, Vidalia, OR brown onion)
- 4 cloves garlic
- 1 C organic coconut milk full fat
- 1 C organic red lentils, rinsed (or half lentils and half cannellini beans)
- 4-5 C Imagine’s No Chicken Broth or chicken stock
- Celtic sea salt and pepper to taste
- 2 Tbsp. freshly grated ginger or to taste to finish
NOTE: Use organic canned pumpkin for an even speedier version of this soup
Vegan Roasted Pumpkin Red Lentil Soup Method:
- In a large saucepan, add all ingredients, pumpkin, coconut milk, vegetable broth, onions, garlic, red lentils, and salt.
- Cover and bring to a boil over medium heat and cook until lentils and pumpkin are soft.
- Then puree using a hand immersion blender. Finish by adding your desired amount of fresh grated ginger.
NOTE: Peg’s likes to roast the pumpkin first for a richer flavor. Use raw for a quicker method.
Pages A Bookstore Recipe:
Follow directions above, but here is what Peggy added at Pages Event.
Used 4 C peeled and rough chopped butternut squash, 1 C rough chopped cauliflower, 1 parsnip peeled and rough chopped, a brown onion, garlic, 1 tsp turmeric, 1 tsp cinnamon, 1 tsp ground cardamom, 1 tsp coriander and 1 tsp Celtic sea salt. Browned it all before adding 1/2 C red lentils and 1 C rinsed cannellini beans, and Imagines No-Chicken stock. We did not use coconut milk, but it would be a yummy creamy addition! I did not use the ginger. It was GREAT seeing you all! What a wonderful event!