Roasted vegetables, red lentils and creamy coconut milk come together for the season's coziest soup. Warming spices, like ginger, curry powder, and cumin make it perfect for cooler months. This flavorful, dairy-free soup is healthy, easy to make, and freezer friendly.
Bake vegetables: Add onion, carrots, celery, and ginger to a large nonstick baking sheet. Drizzle with grapeseed oil, toss to coat. Sprinkle with ¼ teaspoon of the salt, and pepper. Bake until the edges are beginning to brown, about 20 minutes.
Meanwhile, cook lentils: Add red lentils, garlic, broth, curry powder, and cumin to a medium saucepan. Cover with a lid, bring to a boil, then reduce to a simmer. Cook until the lentils are soft, 15 to 20 minutes. Stir in coconut milk, and the remaining ½ teaspoon of salt. Remove from heat.
Add pumpkin, bake again: Use a spatula to push the roasted vegetables to one side of the pan. Spread the pumpkin puree onto the other side of the pan. Return to the oven, and bake until the edges of the puree begin to brown, about 10 minutes.
Blend: Scrape the vegetables and pumpkin puree into a blender. Add the lentil coconut mixture. Blend until smooth and creamy. (Thin with extra vegetable stock if desired). Serve hot, topped with garnishes of your choice.
Notes
Blending soups: Use caution when blending warm liquids. You may wish to drape a tea towel over the lid of the blender as an extra precaution, and blend in batches if needed. If your blender cannot handle warm liquids, allow the lentil mixture to cool fully then blend as usual. Soup can be reheated on the stove top, and thinned with vegetable stock until it reaches your desired consistency.