The Mediterranean Dish · by Suzy Karadsheh★ 5.0

Easy Vegan Pumpkin Soup

Name: Easy Vegan Pumpkin Soup
Cook time: 25 min
Total time: 25 min
Yield: 6, Serves up to 6
Cuisine: mediterranean
Ingredients: Extra virgin olive oil (I used Private Reserve Greek olive oil); 2 medium yellow onions, chopped; 2 garlic cloves, minced; 1 tbsp tomato paste; 1 tsp organic ground coriander; 1 tsp organic ground cumin; 1/2 tsp organic ground turmeric; 1 cup red lentils; 15 oz can pumpkin puree; 3 1/2 cups quality vegetable broth, low-sodium preferred; Salt; 2-3 tbsp gold raisins (optional); 1/2 fresh lemon, juice of; 1 Zhoug cilantro pesto recipe; 1/4 cup pine nuts, toasted in olive oil; Jalapeno slices for garnish (optional)

NUTRITION · PER SERVING25M COOK

CAL 16%·PRO 29%

CARBS 53G65% OF CAL

9G FIBER33G OTHER11G TOTAL SUGAR

FAT 9G23% OF CAL

1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant vegan pumpkin and red lentil soup infused with Mediterranean spices—coriander, cumin, and turmeric—with a bright hit of fresh lemon. Creamy and warming, it's ready in 30 minutes and naturally plant-based.

mainmediterraneansoupbeansdairy freegluten freeveganvegetarian

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Ingredients

serves 6

Extra virgin olive oil (I used Private Reserve Greek olive oil)
2 medium yellow onions, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp organic ground coriander
1 tsp organic ground cumin
1/2 tsp organic ground turmeric
1 cup red lentils
15 oz can pumpkin puree
3 1/2 cups quality vegetable broth, low-sodium preferred
Salt
2-3 tbsp gold raisins (optional)
1/2 fresh lemon, juice of
1 Zhoug cilantro pesto recipe
1/4 cup pine nuts, toasted in olive oil
Jalapeno slices for garnish (optional)

At a glance

PER SERVING · TIME 25M