Recipe Review – Pumpkin and Red Lentil Soup
Note: these recipe reviews are my way of sharing recipes from other food bloggers and dietitians that I have tried myself and love! The image(s) on this page are from my version.
Check out why I love this recipe below, as well as any tips or suggestions to boost the recipe’s nutritional content (as applicable), then scroll to the bottom of the post for the link to the full recipe from the source. Enjoy!
Pumpkin & Red Lentil Soup
This Pumpkin & Red Lentil Soup recipe from Registered Dietitian Vinnci Tsui comes together in about 30 minutes and has all the delicious flavours and spices you’re looking for in a fall soup. Using pumpkin adds a boost of nutrition, and lentils add protein to make this a complete balanced meal.
To make, you’ll sauté onions in oil until translucent, followed by garlic and spices, stirring to coat. Then, you’ll add the remaining soup ingredients, bring to a boil and simmer for 20 minutes before serving.
What you’ll need:
2 tbsp olive oil
1 small onion
1-2 cloves garlic
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 796 ml can pumpkin puree
1/2 cup red lentils
2 tbsp maple syrup
4 cups low sodium vegetable broth
1/2 cup plain Greek yogurt
optional topping: toasted pumpkin seeds for garnish
salt and pepper, to taste
Makes 4 servings
Time: 30 minutes
Want to make it? Click the link for the full recipe 👉 Pumpkin and Red Lentil Soup Recipe from Vincci Tsui, RD
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Hi there! I am a registered dietitian and I 💚 food! I am passionate about making it easier for busy people to eat well by sharing quick and healthy recipes. Healthy cooking at home can seem overwhelming, but it doesn’t have to be. I love helping people uncomplicate weeknight dinners and reduce stress around meal time, so I’m so glad you’re here!
2 thoughts on “Recipe Review – Pumpkin and Red Lentil Soup”
Instead of canned pumpkin can we use fresh? If so how much
I don’t see why not! You can swap 1:1.