Creamy Pumpkin and Red Lentil Soup

Prep: 5 mins

Cook: 45 mins

Difficulty: Easy

Servings: 4 Servings

Dear Dinner Therapist: Cooking dinner feels like such a chore! I’m in need of a vegan dinner recipe that makes good leftovers for lunch the next day, and can be reheated easily (my family of three eats at different times). Watching food costs as well is very important. I like to cook but am not excited by it. Glad I found you for some inspiration!!! Thank you! — Loves Leftovers

Ingredients

1 medium yellow onion
3 cloves garlic
1 (1-inch) piece ginger
3 tablespoons olive oil
1 (15-ounce) can pumpkin puree (not pie filling)
3 tablespoons red Thai curry paste, such as Thai Kitchen or Mekhala
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup dried red lentils
6 cups low-sodium vegetable broth
1 (about 13-ounce) can unsweetened coconut milk
1 medium lime
Serving options: fresh cilantro leaves, toasted pepitas

Instructions

Finely dice 1 medium onion (about 1 1/2 cups). Finely grate 2 garlic cloves on a Microplane. Peel and finely grate 1 (1-inch) piece fresh ginger on a Microplane (about 2 teaspoons).
Heat 3 tablespoons olive oil in a Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add 1 (15-ounce) can pumpkin puree, 3 tablespoons red Thai curry paste, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper, and stir to combine. Cook, stirring occasionally, until the mixture is slightly thickened and sticks to the bottom of the pot, 4 to 5 minutes.
Add 1 cup dried red lentils, 6 cups low-sodium vegetable broth, and 1 (about 13-ounce) can unsweetened coconut milk, and stir to combine. Bring to a boil over medium-high heat. Reduce the heat to maintain a simmer and cook, stirring occasionally, until the lentils are soft and the flavors meld, 30 minutes.
If desired, for a creamier soup, you can use an immersion blender or transfer to a blender to puree to your desired consistency. Juice 1 medium lime into the soup and stir to combine.