Low-FODMAP vegan fall (pumpkin) soup

I will admit, I do go a bit crazy with pumpkin during the fall season. I'm not sure how many pumpkin cans I go through the whole season, but I usually buy 2-3 a week. Pumpkin is so delicious, and also quite healthy!

This recipe is a complete original. I'm trying to stick to a low-FODMAP diet, and that means avoiding onions and garlic. I'm also not a fan of store-bought broth. The taste from these always feels synthetic to me, so I will usually use water instead. I was looking for the perfect recipe, one that will have the comfort of fall, some protein, lots of veggies, and flavor.

Here's my version of the perfect fall soup.

Serves 4-6

Ingredients:
2 medium/3 small carrots cut into medium chunks
1 medium sweet potato. Peeled, cut into medium chunks
1 can pumpkin puree (not pumpkin pie mix!)
1/3 cup dry red lentils
3 cups water
1 cup almond milk
1 tablespoon of Hawayij** (more if you want!)
Salt to taste

1. Put all ingredients except for the almond milk into a big pot, bring to a boil, and then lower to medium.
2. After 20 min or so (when all the veggies are soft) remove from heat. Use a hand blender to create a smooth textured soup.
3. Stir in almond milk, and return to low heat for around 20 more minutes.

* If the texture is too thick, add more water! It's really up to you how thick or runny you want it to be...

** Don’t feel like purchasing and experimenting with Hawayij? Make your own simple version:
1-1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon cumin
pinch of pepper

Enjoy this soup season!