Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 2 small to medium leeks (white parts only) (chopped)
  • 1/2 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups pumpkin purée
  • 1 large carrot (peeled & sliced)
  • 1 cup red lentils
  • 2 dashes Italian seasoning
  • 1/4 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt & pepper (to taste)

Instruction

  • Add the oil to a large pot on medium-high heat. Sautée the leek and onion for 10 minutes, stirring fairly often. 
  • Stir in the garlic and cook for about 30 seconds, or until fragrant.
  • Add the vegetable broth, water, pumpkin purée, carrot, lentils, Italian seasoning, cumin, and chili powder. Increase heat to high and bring to a boil. 
  • Once it's boiling, reduce heat to medium-low and cover with the lid slightly ajar. Let it simmer for 20 minutes. 
  • Blend the soup in batches until it's smooth (I suggest letting the soup cool for at least 15 minutes first). Season with salt & pepper as needed and serve immediately.