Vegan Curried Pumpkin Lentil Soup

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

½ tablespoon olive oil

1 white onion, diced

1 large carrot, sliced

3 cloves garlic, minced

½ tablespoon fresh grated ginger

1 tablespoon mild yellow curry powder

Optional: ¼ teaspoon cayenne (only if you like a little heat)

3 cups water or vegetarian broth

1 cup green or brown lentils, sorted and rinsed

1 (15 ounce) can light coconut milk (reserve 2 tablespoons for drizzling on top of soup)

1 (15 ounce) can pumpkin puree

½ teaspoon salt, plus more to taste

Freshly ground black pepper

subheading: To garnish:

Extra fresh diced cilantro

Greek yogurt

Salsa (it’s so good!)

Pita or naan bread for dipping

Directions at ambitiouskitchen.com

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