Pumpkin Lentil Soup

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Healthy and delicious vegan pumpkin lentil soup

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Steps

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Cook the lentils in the water with bullion until al dente , then add the pumpkin and spinach.

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In a separate skillet cook the onion in the olive oil until translucent , then add the spices.

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Stir for a few minutes and then add to the soup.

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Puree the soaked sundried tomatoes in a blender , then add half the soup and puree for another 30 seconds.

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Add back in and then stir in the coconut milk.

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Season to taste.

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I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.

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Ingredients

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dried red lentils, pumpkin, frozen spinach, onion, sun-dried tomato, water, vegetable broth, coconut milk, cumin, crushed red pepper flakes, salt, black pepper, olive oil