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Easy Pumpkin Soup

Easy Pumpkin Soup


1 Star2 Stars3 Stars4 Stars5 Stars (12 votes, average: 4.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x

Description

This easy pumpkin soup uses canned pumpkin as a shortcut, and is thickened with lentils to make it more filling. Top with sour cream and crunchy croutons!


Ingredients

Scale
  • 1 medium yellow onion
  • 4 garlic cloves
  • 1 15-ounce can pumpkin puree
  • 1 quart vegetable broth
  • 3/4 cup red lentils
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried ground ginger
  • 3/4 teaspoon kosher salt, plus more as needed
  • Fresh ground pepper
  • 1/4 cup sour cream, plus more to serve (substitute Vegan Sour Cream or coconut milk for vegan)
  • Homemade Croutons*, to serve
  • Roasted salted pepitas, to serve

Instructions

  1. Dice the onion. Mince the garlic.
  2. Heat a dry soup pot (no oil!) to medium heat. Add the onions and cook for 10 minutes until lightly browned and translucent, stirring occasionally. Add the garlic and cook 1 minute more.
  3. Add pumpkin, broth, lentils, cumin, oregano, ginger, salt, and pepper. Bring to a simmer, then simmer for 15 minutes, until lentils are softened.
  4. Transfer the soup to a blender and blend with the sour cream until smooth. Taste and add additional salt as necessary (we added about 1/8 teaspoon additional) — remember to cool it off since being very hot can dull flavors.
  5. Pour the soup into bowls and garnish with homemade croutons, pepitas, and more sour cream.

Notes

*We made this recipe, then sprinkled about 2 tablespoons Everything Bagel seasoning on the top before roasting. Much of the seasoning did fall off, but the crunchy bits and fallen off portions were great as an additional garnish!

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fall

Keywords: Pumpkin Soup, Easy Pumpkin Soup Recipe