Red Meat Allergy Friendly Pumpkin Lentil Soup with Walnut Pesto
Total time50 min
Prep time15 min
Cook time35 min
5.0(9)
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 cup red lentils, rinsed
- 1 can (15 oz) pumpkin purée
- 4 cups low-sodium vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
For the walnut pesto
- 1 cup fresh basil leaves, packed
- ½ cup raw walnuts
- 1 garlic clove, roughly chopped
- 3 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- ¼ tsp salt
For serving
- 2 tbsp toasted pumpkin seeds (optional)
Instructions
- 1
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 5 minutes.
- 2
Add the minced garlic and grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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