
Vegan Lentil and Pumpkin Cream Soup

Vegan Lentil and Pumpkin Cream Soup
This is a delicious vegan pumpkin soup with just enough spice for a mild kick that will delight your senses. Warm your heart and fill your stomach with this great starter. It can also become a perfect small meal if you add some sour cream, avocado, croutons and hemp seeds. You won't find a better recipe for the chilly days ahead.
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 2 carrots chopped
- 1/2 parsnip chopped
- Salt
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 miniature pumpkin peeled, chopped
- 1 cup dried coral lentils rinsed
- 1 potato chopped
- Water
- Black pepper
- 1/2 tbsp dried Provence herbs
Instructions
- Heat the olive oil in a deep pot over medium-high heat. Stir in the onions, carrots, parsnip and a bit of salt and cook until the onions are translucent, about 5 minutes.
- Mix in the garlic powder and smoked paprika. Cook for another minute.
- Add the rest of the ingredients and cover with water.
- Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover and boil for 20 minutes more, until the vegetables become soft. Stir occasionally.
- Using a hand mixer or a blender, mix until you obtain a smooth consistency.
- Add more water to fill the pot and arrive to the volume of soup desired. Bring to boil one last time and add salt and pepper to taste.
- Turn off the heat and mix in the dried Provence herbs.
- Garnish with sour cream, avocado, croutons, hemps seeds or your favorite soup toppings. Enjoy!
Notes
Note: To peel your pumpkin easily, try using a potato peeler. Trust, it’s a game changer!

