With autumn around the corner I am getting my soup game on and what better way to kick off than with pumpkin!? I combine it with red lentils and spinach in this recipe to boost the nutrient content. We can all use a little boost now to send us soaring into the colder months, at least here in the Northern hemisphere. To spice it up I’m using my favourite warming spice smoked paprika. If you haven’t had it before you are in for a treat! I discovered it a year or so after going vegan and it’s been by my side ever since and it comes out extra frequently during autumn and winter. The soup freezes really well in case you’d like to make a big batch to keep on hand and stores well in the fridge as well in case you are a meal prepper. In fact I made it in my meal prepping session on youtube that you can check out here.

Malin x


Pumpkin Soup with Red Lentils

Serves 4-6


INGREDIENTS:

1 small hokkaido pumpkin or very small kabocha squash, peeled and deseeded

1,5 cup thawed frozen leafy spinach or equivalent in fresh baby spinach

2 onions, quartered

5 garlic cloves

2 tbsp rapeseed oil

1 tbsp smoked paprika powder

1 tbsp vegetable stock powder or 1 vegetable stock cube

5-6 cups water

1-2 cups soy or oat milk

Salt and black pepper, to taste

1 cup red lentils (and 2 cups water)

To serve:

Lemon juice