Description
This creamy pumpkin lentil soup is the ultimate slow cooker comfort dish. Packed with red lentils, pumpkin purée, warm spices, and finished with coconut milk.
Ingredients
1 cup red lentils, rinsed
1 can pumpkin purée (15 oz)
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tsp curry powder
1 tsp ground cumin
½ tsp smoked paprika
Salt & pepper to taste
Instructions
1. Add lentils, pumpkin purée, onion, carrots, celery, and garlic to the slow cooker.
2. Pour in vegetable broth and stir everything to combine.
3. Add curry powder, cumin, paprika, salt, and pepper. Stir again.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
5. Once done, blend the soup with an immersion blender (or in batches).
6. Stir in the coconut milk and mix until smooth and creamy.
7. Taste and adjust seasoning if needed.
8. Serve hot with garnish if desired.
Notes
You can blend fully or partially depending on desired texture.
Top with toasted pumpkin seeds, chili oil, or fresh herbs for contrast.
Add greens like spinach during the last 10 minutes for extra nutrients.
- Prep Time: 10 mins
- Cook Time: 6 hrs
- Category: Soup
- Method: Slow Cooker
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 5g
- Sodium: 550mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: pumpkin lentil soup, vegan slow cooker soup, fall comfort food