Vegan Creamy Pumpkin Tomato Soup without Coconut Milk
Ingredients
Scale
This makes 3-4 servings of soup
- 1 small sweet onion - finely chopped
- 4 garlic cloves - minced
- 1 15 oz can pumpkin puree (not pumpkin pie mix)
- 1 23 ounce can crushed tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1 cup red lentils
- 1 cup basil - finely chopped
- 1 tbsp maple syrup
- 1 tsp salt + more to taste
- 1 tsp black pepper + more to taste
- 1 tbsp nutritional yeast
Instructions
- Add garlic and onion to a pot with a splash of oil. Sautee for ~8 minutes until softened.
- Add all remaining ingredients to the pot. Bring soup to a boil and then lower to a simmer. Cover and cook for 15-20 minutes until lentils have softened.
- Once soup is done cooking, blend with an immersion blender until smooth. Alternatively you can add soup to a blender and blend until smooth.
- Serve soup with your favorite toppings and sides.