Checking the ingredient list, there's nothing here that stands between this soup and a vegan bowl — no meat, dairy, or hidden animal products in sight, just pumpkin, lentils, and a warm wall of spice. Harissa paste and a hit of fresh ginger and garlic build serious depth before the pumpkin purée and red lentils go in to simmer down into something thick and velvety. A partial blend keeps some texture in every spoonful instead of pureeing it into total smoothness, and the orange zest and juice stirred in at the end cut through the richness with a bright, citrusy lift. It's the kind of soup that tastes like it took all day but comes together in under 40 minutes. Finish it with a drizzle of good olive oil and a scatter of fresh herbs, and you've got a genuinely satisfying, plant-based dinner that happens to check every box for a vegan kitchen.
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Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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