Vegan Pumpkin and Tomato Soup with Red Lentils

Ingredients:

• 1 small sweet onion, finely chopped
• 4 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree (ensure it’s not pumpkin pie mix)
• 1 can (23 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 cup red lentils
• 1 cup fresh basil, finely chopped
• 1 tablespoon maple syrup
• 1 teaspoon salt (plus more to taste)
• 1 teaspoon black pepper (plus more to taste)
• 1 tablespoon nutritional yeast

Directions:

Sauté the Aromatics

In a skillet, heat a splash of oil over medium heat. Add the finely chopped onion and minced garlic, and sauté for about 8 minutes until soft and fragrant.

Slow Cooker Preparation

Transfer the sautéed onions and garlic to your slow cooker. Add the pumpkin puree, crushed tomatoes, vegetable broth, water, red lentils, basil, maple syrup, salt, pepper, and nutritional yeast. Stir to combine.

Cook and Blend

Cover the slow cooker and set it to HIGH. Let the soup cook for 3-4 hours until the lentils are soft. Once done, use an immersion blender to puree the soup to a smooth, creamy consistency

Serve and Enjoy

Ladle the soup into bowls and top with fresh herbs, a drizzle of coconut cream, or toasted pumpkin seeds. Serve alongside crusty bread or a fresh salad for a hearty meal.

Pro Tip:

To keep your soup warm and ready to serve throughout the day, we recommend using a SYBO Soup Warmer. It’s perfect for maintaining the ideal temperature, especially when serving guests or prepping for a larger gathering.