This rich, creamy pumpkin soup brings a boost of antioxidants to brighten autumn days. Pumpkin, red lentils, and plant-based milk make the soup creamy and satisfying, while the spices offer warmth and comfort. Black beans and diced tomatoes add texture and fall colors. Enjoy with salad and crusty cornbread.
Note: This recipe is also shared in my book, The Vegan Transformation: A Journey to Heal Yourself and the World (Lantern Publishing & Media, 2025).
To check out my cooking demo video of this recipe, CLICK HERE
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