Friday, October 13, 2017

Vegan Mofo Post #10: Pumpkin & Black Lentil Soup

Giving a hoot about soup.
The frequent rain is granting cold temperatures that chilly momentum and not just because it happens to be Friday the Thirteenth, in special October of all things! Before I fall asleep to the scary, funny, weirdly entertaining Hallow's Eve classic, "Hocus Pocus," it seemed best to get this seven ingredient soup recipe out in the open. I chose to add VeganMozz as opposed to Chao or Daiya because Miyoko's has a mild and pleasant flavor that goes well with pumpkin and lentils.

Pumpkin & Black Lentil Soup Ingredients and Preparation

1 cup pumpkin puree
1 1/2 cup almond milk
1/2 cup vegetable broth or stock
2 cup black lentils ( I used Westbrae Natural Organic Black Lentils)
1 teaspoon turmeric
1 teaspoon cinnamon
1/4 cup Miyoko's VeganMozz (optional)

In a medium sized saucepan over medium heat, combine pumpkin, almond milk, broth, lentils, turmeric, and cinnamon together.
Stir continuously as to prevent beans from sticking. Also cover. The worst thing about making soup is the bubbling factor that tends to messily bounce onto the walls and the stove.
After ten minutes or so, a little after boiling, add in optional VeganMozz, melting it in.

I liked reaching the bottom and drinking the contents, kind of sweet and humble perhaps due to the yummy cinnamon pumpkin flare.

Little black lentil surprise.


  1. Wow, that sounds amazing. I always love sweet potato and black beans together, I need to try pumpkin and black beans!

    1. Thank you! I wanted some butternut squash originally. I will try out sweet potato and black beans as a soup-- I do love that combo for burritos!