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):

** 230 g (1 cup) red lentils

** 300 g (2 cups) butternut squash, raw, cubed

** 100 g (1/2 cup) onions

** 3 - 4 tbsp tomato paste

** 1 tsp garlic powder

** 1 tsp ground black pepper

** 1 tsp nutmeg

** 1 tsp dried basil

** 1 tsp dried parsley

** 2 tsp paprika

** 1/2 tsp salt

** 1-1.5 l (4-6 cups) water or veggie stock

Method:

Chop your veggies (reasonable small, as you're gonna blend them after they're cooked).

In a pot saute the onions with the spices in some water or veggie broth (or some vegetable oil, if you prefer) until the onions start to soften and the spices are fragrant. Add the rest of the ingredients and the rest of of water or broth and cook until all the veggies and lentils are soft, for about 25-30 minutes or more if needed. If you want it thicker use 4 or 5 cups of liquid, and if you want it to be thinner use 6 cups or even more. Add the tomato sauce. Cook for about 5-10 more minutes.

Let everything cool and then blend using an immersion blender or a normal one. Both work great.

Serve with some fresh greens (basil, parsley or cilantro), plant yogurt, maybe some seeds on top for a bit of crunch... Some toast or croutons would make a good addition too :)

Don't forget that you have a video version for this recipe too:

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Ingrediente:

** 230 g linte rosie

** 300 g dovleac

** 100 g ceapa

** 3-4 linguri pasta de roșii

** 1/2 linguriță de sare

** 1 lingurita piper negru, macinat

** 1 lingurita usturoi granulat

** 1 linguriță nucsoara măcinata

** 1 lingurita busuioc uscat

** 1 lingurita patrunjel uscat

** 2 lingurite paprika

** 1 – 1.5 l (4-6 cani) apă sau supă de legume

Metodă:

Se taie legumele (nu foarte mici, oricum se baga in blender la final).

Într-o oală, se calesc ceapa cu condimentele in putina apă (sau ulei, dacă preferați) până când ceapa începe să se înmoaie și condimentele sunt aromate. Adaugati restul ingredientelor si restul de apa sau supa si gatiti pana cand toate legumele si lintea sunt moi, timp de aproximativ 25-30 minute sau mai mult, daca este necesar. Dacă vreti o supa mai groasa folosiți 4 cani de lichid, și dacă doriți să fie mai subțire folosiți 6 sau mai multe cani. Adăugați sosul de roșii. Gatiti aproximativ inca 5-10 minute.

Lasati totul sa se raceasca si apoi blenduiti supa intr-un mixer obisnuit sau cu unul cu imersie. Ambele funcționează minunat.

Serviți cu verdeturi proaspete (busuioc, patrunjel sau coriandru), iaurt vegetal, poate niște semințe de dovleac sau floarea soarelui pentru ceva crocant... Si niste crutoane sau paine prajita merg de minune cu supa!