Lentil pumpkin soup

Today I have for you a pumpkin and lentil soup recipe that's vegan, flavorful, velvety, delicious and oil and gluten free too! And it's also easy to make, perfect for meal prep and for this dreary weather!
Also, it's my newest soup obsession too!
It's the perfect end to a day! Just imagine this: after a long cold day you come home and have a nice steaming bowl of creamy delicious soup with some croutons, vegan yogurt and fresh parsley on top too... For me this kind of sounds like the perfect dinner in this cold weather!
And you can enjoy this while wrapped in a blanket if you want, to make everything even more cozy!
Ok... Let's see how I make this yummy soup!

Ingredients (makes about 6 servings):

Warming chunky split pea and lentil soup

Because even if the calendar says that it's Spring, the weather says that Winter needs more time here. And we need foods that are warming, and cozy.
Who says that global warming is a myth? We can feel it every day... Winter without snow, a Spring that starts later than usual and snow in April... And that's just a small part of what's happening. But we can change things (slowly, I agree). Go vegan today and save animals, yourself and the planet!
Yes, I care about these things and that's why I became vegan almost a year ago. And now I want to share what I know and what I create.
Like this soup. It's hearty, chunky (or you can make it creamy by blending it), easy to make and quite cheap.
Also, it's perfect for meal prep, so you have something tasty and satiating at work or when you come home :)

Ingredients (6 servings):