Vegan Pumpkin Lentil Soup with Walnut Pesto

Total time50 min

Prep time15 min

Cook time35 min

Vegan Pumpkin Lentil Soup with Walnut Pesto

Warming spices like turmeric, cumin, coriander, and a touch of cayenne build layers of flavor into this creamy pumpkin and red lentil soup, while coconut milk gives the broth its silky, rich body without any dairy in sight. The lentils cook down until they nearly melt into the broth, creating a naturally thick, velvety base that needs nothing more than a good stir. A bright, chunky walnut pesto — packed with fresh basil, garlic, and lemon juice — gets spooned over each bowl for a fresh, herby contrast to the deep, spiced soup underneath. Finish with a scatter of toasted pumpkin seeds for crunch, and you've got a bowl that's as satisfying as it is vibrant. This one comes together easily in one pot and is a great fit for a vegan table, whether you're serving it as a cozy weeknight dinner or dishing it up for guests.

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Ingredients

4 servings

For the soup

2 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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