Lentil Pumpkin Soupmedium prep time 10 mins | cook time 30 mins | SERVINGS 4
1 medium onion
4 cloves of garlic
1 can of pumpkin puree
¾ cups LaFe Lentils
½ cup cumin, oregano, ground ginger
4 cups vegetable broth
¾ tsp kosher salt, more to taste
Ground pepper to taste
¼ cup LaFe Coconut Milk
Toasted pumpkin seeds
Mince Garlic (skip if using minced garlic) and dice the onion.
Heat an empty, dry soup pot over medium heat. Add onions and cook for about 10 min, until lightly brown and translucent, stirring often. Add garlic, cook for another minute.
Add broth, lentils, pumpkin, herbs, and seasoning. Simmer for 15 min, until lentils are soft
Transfer to a blender and add the Coconut Milk until smooth. Taste and add salt as needed.
Serve warm (not hot), with toasted seeds, and more coconut milk.