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.