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5 from 1 vote

Pumpkin Coconut Lentil Soup

Flavorful pumpkin. Creamy coconut. Hearty lentil. Fall, you're simply the best. 
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Calories: 359kcal

Ingredients

  • ½ yellow onion diced
  • 1 clove garlic minced
  • 1 Tablespoon coconut oil
  • 30 oz. pumpkin puree 2 cans
  • 13 oz. can coconut milk
  • 32 oz. broth chicken or vegetable
  • 28 oz. can crushed tomatoes
  • 1 c dry red lentils
  • 1 Tablespoon curry powder
  • ½ Tablespoon salt
  • cilantro
  • freshly-cracked black pepper

Instructions

  • Brown diced onion and minced garlic in coconut oil in frying pan over medium heat.
  • Mix all remaining ingredients, including sauteed onion and garlic, in crock pot. Cook on low until lentils are soft with a little bite, or about 6 hours.

Pressure Cooker instructions:

  • Brown onion and garlic in oil on any setting that heats the pot. Once browned, add remaining ingredients, cover, set to lentil button on second highest setting, then do slow release.

Stovetop instructions:

  • Brown garlic and onion, add remaining ingredients, cover with lid and heat on medium/medium-low about 45 minutes, or until lentils are cooked al-dente.
  • Garnish with cilantro and freshly-cracked black pepper.

Notes

This is a great meal to freeze half of and save for another day.
For faster serving time, you could skip the crock pot and simply use a regular pot on the stove. Cook soup until lentils are soft with a little bite, about 45 minutes.

Nutrition

Calories: 359kcal | Carbohydrates: 46g | Protein: 13g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 992mg | Potassium: 1159mg | Fiber: 18g | Sugar: 15g | Vitamin A: 22688IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 7mg