Vegan Pumpkin Lentil Spinach Curry Soup

With a little pumpkin and a little spice, our vegan pumpkin lentil curry is very subtle and very nice! The perfect healthy comfort for your family meals this fall.

Vegan Pumpkin Lentil Spinach Curry Soup Recipe

Ingredients

• 2 Tbsp olive oil 
• 1 small sweet onion
• 2 large garlic cloves minced
• 2 Tbsp red curry paste
• 2 cups vegetable broth
• 1 can coconut milk
• 1 cup pureed pumpkin
• 2 Tbsp tomato paste
• ⅓ cup JEM Organics Cashew Curry Tahini
• 1 cup red lentils (dry)
• Salt and pepper to taste
• 2 cups spinach
• ½ cup cashews
• Fresh cilantro

Directions

1. Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook for about 2 minutes, just until it starts to turn golden.
2. Stir in the garlic and curry paste and cook for about 1 minute, until the curry paste is fully incorporated.
3. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked, but not too soft. Stir occasionally.
4. Add salt and pepper to taste
5. During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.
6. Serve over rice, quinoa, cauliflower or your favorite base.

Note: If desired, add chopped roasted cashews and cilantro to the top for color, flavor and crunch.