Creamy Pumpkin & Lentil Soup Recipe

Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent.

Stir in the pumpkin puree, red lentils, vegetable broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes, until lentils are cooked through.

Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend until smooth, then return to the pot.

Stir in the coconut milk and let simmer for an additional 5 minutes.

Serve hot, garnished with fresh cilantro.