Whole 30 Pumpkin Lentil Soup with Walnut Pesto

Total time50 min

Prep time15 min

Cook time35 min

Whole 30 Pumpkin Lentil Soup with Walnut Pesto

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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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