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Pumpkin Tomato Soup

A cozy and comforting Pumpkin Tomato Soup enriched with creamy pumpkin, tangy tomatoes, and hearty lentils, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Vegetarian
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 500 g jap pumpkin (kabocha squash), peeled and chopped This sweeter variety of pumpkin lends a wonderful creaminess to the soup.
  • 3/4 cup red lentils, rinsed These cook quickly and are a fantastic source of protein and fiber!
  • 1 tablespoon garlic, minced Fresh garlic elevates the flavor profile providing a savory kick.
  • 1 piece brown/yellow onion, roughly chopped Onions add depth and sweetness to the mix.
  • 400 g can diced tomatoes Canned tomatoes offer convenience with a rich acidity that pairs beautifully with pumpkin.
  • 4 cups vegetable broth Use low-sodium broth for better control over salt levels.
  • 1/2 cup grated parmesan cheese Adds a luxurious creaminess and umami flavor.
  • to taste Salt & Pepper Essential, of course, for seasoning!

Method
 

Preparation
  1. Peel and chop the pumpkin into small chunks, aiming for uniform size for even cooking. Peel and quarter the onion and mince the garlic. Rinse the red lentils under cold water until clear.
Cooking
  1. In a large pot, combine your pumpkin, onion, garlic, rinsed lentils, canned tomatoes (complete with their juices), and vegetable broth. Season generously with salt and pepper.
  2. Heat the pot over medium-high until the mixture boils. Once boiling, reduce the heat to maintain a gentle simmer, and let it simmer for about 30 minutes, or until the pumpkin is soft and the lentils have broken down.
  3. Once cooked, use an immersion blender (or transfer in batches to a standard blender) to blend the soup until you achieve a creamy consistency.
  4. Stir in the grated parmesan cheese until melted and fully incorporated. Taste and adjust seasoning.
  5. Serve the soup in bowls, topped with extra parmesan, a drizzle of olive oil, or fresh herbs for garnish. Pair it with a grilled cheese toastie.

Notes

For a smoother soup, blend longer! Storage: This soup keeps beautifully, store leftovers in an airtight container in the fridge for up to 3 days. You can freeze portions for up to 3 months.