Savory Pumpkin & Red Lentil Soup
Crisp, chilly days draw me into the kitchen—not out of hunger, but from a creative urge to, well… create. And what yells “OCTOBER” louder than pumpkins? By pumpkins, of course, I mean the whole family of sweet, toothsome winter squashes.
When I bake winter squash - which happens often through autumn and early winter - I usually roast more than I need. The extra flesh gets scooped out and tucked into the freezer, ready for soups or baking when inspiration strikes.
Today’s creation features honey nut squash roasted with thyme. It’s vegan (or dairy-free, depending on who's asking), but feel free to swap in dairy or use whatever pumpkin or squash you have on hand.
Recipes, after all, are just guidelines. I’ve even used baked sweet potatoes in place of squash - because why not? Frugality in the kitchen often leads to the tastiest substitutions.
Autumn Squash & Lentil Soup
Ingredients:
Roasted winter squash or pumpkin purée (or one 15 oz can)
1 medium onion, diced
4 cloves garlic, minced
A squeeze of tomato paste
1/4 cup red lentils
About 2 cups of water and/or vegetable broth (tbh, I don’t measure)
Pinch of salt
Hearty pinch of thyme
Hearty pinch of za’atar
1/2 to 1 cup oat milk (or milk of choice)
Instructions:
In a soup pot, sauté the onion and garlic in about 1 tablespoon of olive oil until tender and fragrant.
Stir in the tomato paste and red lentils. Let them cook for a minute or so to toast the lentils.
Add the squash, broth, salt, and thyme.
Simmer for about 30 minutes, or until the lentils are soft.
Purée the soup in a blender or with an immersion blender until smooth.
Stir in the oat milk, za’atar, and a bit more salt and pepper to taste. Warm through.
Adjust the liquid to your desired consistency.
Enjoy every spoonful!
Notes:
No za’atar? Use a Greek or Italian seasoning blend instead.
This recipe freezes beautifully.
Tag me on Instagram if you make it—I’d love to see your version! @InspiredWellnesswithBarb
May your soup be hot and your kitchen full of magic!
~Barb