There’s no doubt about it – soup weather has definitely arrived! And if you’re looking for a warming winter dish to whip up in the kitchen this week, we have just the recipe. This vegan tomato and pumpkin soup from the team at wellness app Kic combines lentils, pumpkin, and tomatoes.
Not only does it taste delicious, but the ingredients also work to support your daily fibre intake and keep your digestive systems in check. So, grab your saucepan and get cooking!
Ingredients Serves: 4
450g pumpkin
400g tinned tomatoes
1 brown onion
2 garlic cloves
1 tbsp extra virgin olive oil
1tsp paprika
1 cup red lentils
1100ml reduced salt vegetable stock
1 tsp salt
1/2tsp black pepper
Bread of your choice
How to make this vegan tomato and pumpkin soup Step 1
Peel and chop the pumpkin into rough 2cm cubes and then set aside. Roughly chop the onion and crush the garlic too.
Step 2
Heat the olive oil in a saucepan over medium heat. Add the onion, garlic and paprika, then sauté for 5 minutes, or until they’re softened. Add the pumpkin, tinned tomatoes, red lentils, stock, salt and pepper. Bring to boil for a few minutes, then reduce to simmer until the pumpkin is soft; this should take approximately 20 minutes.
Step 3
Transfer the soup to a blender (or use an immersion blender) and puree until smooth and creamy, then serve immediately with warm brown bread.
Yum!
Looking for more soup recipes? We also love this Tumeric, Carrot and Coconut Soup served with Rosemary and Caramalised Onion Farinata.
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