Vegan Lentil and Pumpkin Cream Soup

Vegan Lentil and Pumpkin Cream Soup

Vegan Lentil and Pumpkin Cream Soup

Vegan Lentil and Pumpkin Cream Soup

Adina Elena Vladulescu
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.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course, Soup
Servings 6 portions


  • 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


  • 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!


Note: To peel your pumpkin easily, try using a potato peeler. Trust, it’s a game changer!

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