Creamy Lentil Soup is a hearty vegan one-pot soup with lentils, pumpkin, and spinach. Great for a cold winter day!
The weather forecast calls for heavy snows tomorrow, so we just might get a bit of winter this season. Let’s face it, our January resembled more spring than winter.
So with the snowy forecast, I can’t think of a better lunch to warm up than this glowing Creamy Lentil Soup with Pumpkin and Baby Spinach. This one-pot soup is vegan, gluten-free and only takes about 30 minutes to make!
Now, don’t be discouraged by the long list of ingredients! I promise it’s easier than it looks at first glance!
To make this Creamy Lentil Soup you start with the standard of onions, carrots, potatoes. I added some sliced leek in there as well, as I have it abundant. You stew it a bit to tenderize, then add in your lentils, split peas and pumpkin. Pour over with vegetable stock and water as needed and season to taste. I like using mild spices, so I seasoned with salt and pepper, then added some red paprika, turmeric (I just LOVE turmeric in everything!!) and thyme. I threw in also some fresh chopped parsley and let it cook on low for about half an hour, or until the lentils and vegetables are cooked through. Then, I removed about half the soup and blended it with an immersion blender, but not very smooth, and added it back to the rest of the soup. This creates a thicker soup, but you still get chunks of vegetables in your bowl. If you want it smoother, just blend all of the soup!
To top it off, I finished with about a tablespoon of vegan cooking cream and a cup of baby spinach leaves, that I just placed in the soup and stirred in, and let the heat do the rest.
And now the soup is ready to be served! This recipe will easily feed 4-6 people, so you may have leftover soup for a week as well! (=which means, less cooking during the week!)
Give it a try?
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