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Easy Lentil Pumpkin Soup

A cozy Lentil & Pumpkin Soup recipe that is full of flavor & nutritious ingredients. This creamy soup is easy to make & freezer-friendly.

A quick & easy weeknight meal!

DELICIOUS & EASY TO MAKE!

Curried, vegan Creamy Pumpkin Lentil Soup recipe that is an easy, nourishing meal full of protein & cozy flavors. Made with coconut milk, warm spices, & delicious vegetables.

– 500g pumpkin - 4 carrots – 2 garlic heads – 3 sprigs fresh thyme – 4 tbsp olive oil, – Salt & pepper – 1 yellow onion – 2 celery stalks – 2 tsp curry powder – 1 tsp ground cumin – 1 tsp ground ginger – 1 can lentils – 3 cups vegetable stock – 1 can coconut milk

INGREDIENTS YOU WILL NEED:

STORING & FREEZING SOUP TIPS:

To store soup: You can store this soup in airtight containers in the fridge for up to 5 days. Reheat in the microwave or on the stovetop. – To freeze the soup: First let the soup cool completely and then transfer it to a freezer-safe container. The soup can be kept frozen for up to 3 months

Get the full recipe on the link below!

More Yummy Recipes To Try:

Pumpkin Banana Oatmeal Muffins

Ginger Sponge Cake

Chickpea & Pumpkin Curry

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