This is a simple comfort food recipe that will give you a cozy feeling as the weather is getting colder. You will fall in love with the smell of subtle pumpkin spice mix from the biscuit, and the taste of the lentil soup blending with the buttery biscuit that is soft at the bottom and crispy on the top.
One of the best comfort food can be as simple as a warm soup with fluffy biscuits on top. This recipe is simple and can easily serve a large group of people, sharing your warmth and welcoming them with the ultimate comfort food.
Lentil soup is fulfilling and contains lots of fiber and protein that can help your body at just to lower temperature. To make it even more in tune with the season, I top the soup with a pumpkin biscuit that contains both the pumpkin puree and the pumpkin spice mix. The biscuit is the star of this dish, in my opinion. So feel free to top any type of soup you prefer with this biscuit! I am sure that creamy soup will go so well with the pumpkin biscuit, but I will have to leave that for the next time.
Let me know what’s your ultimate comfort food by commenting and connecting with me through my other social media platforms under @onehappyavo. Hope you will enjoy baking this pot pie as much as I do, and have fun baking!
Vegan Lentil Pot Pie Soup with Pumpkin Biscuit
Course: Dinner, LunchDifficulty: Easy5
servings20
minutes40
minutesThis is a simple comfort food recipe that will give you a cozy feeling as the weather is getting colder. You will fall in love with the smell of subtle pumpkin spice mix from the biscuit, and the taste of the lentil soup blending with the buttery biscuit that is soft at the bottom and crispy on the top.
Ingredients
- Pumpkin Biscuits
2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup pumpkin puree
85g or 6 tablespoons cold vegan butter or margarine
1/2 cup oat milk or other plant-based milk
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon salt
- Lentil Soup
2 cups pre-soak lentils (I use brown lentils but feel free to replace them with the type that is available for you)
2 cups celery (about 1 big stalk)
1 cup carrots (2 – 3 medium size carrots)
1/2 cup red bell pepper (1 small pepper or 1/2 medium-large)
2 medium size shallots
5 – 6 cherries tomatoes
2 dried bay leaves
1 tablespoon olive oil
250 ml water
1 teaspoon turmeric (optional)
Flavor with salt to your liking
Directions
- Pumpkin Biscuits
- Cut the vegan butter into small chunks and transfer the butter to a large mixing bowl, and make sure that the butter is cold for the best result.
- Add flour, baking powder, salt, spices, pumpkin puree, and milk to the bowl with the butter. Then use your hand or a spatula to mix all the ingredients together until they form a dough.
- Cover the dough with cling wrap and let the dough chill in the fridge while making the soup.
- Lentil Soup
- Chop the carrots, celery, bell pepper, and shallots into small equal size pieces (about 1 cm piece). Cut the cherry tomatoes vertically into 4 pieces per tomato.
- In a large pot, heat up the olive oil on medium to low heat. Then add the chopped vegetables from the previous step, and stir fry until the shallots look slightly translucent.
- Add 250ml of water, lentils, bay leaves, and condiments. Stir the ingredients together and let it simmer until the carrot softens. (But not too soft as it will continue to cook in the oven with the biscuit).
- Stop the heat and transfer the soup to an oven-safe dish.
- Assemble
- Preheat the oven to 200˚C or 395˚F.
- Take the biscuit dough out of the fridge. Dust the clean working surface with flour and roll out the biscuit dough with the rolling pin into a rectangle about 1 inch thick.
- Use your preferred cookie cutters to cut out the dough, then add it to the top of the soup. Leave 1/2 a centimeter space in between each biscuit as they will expand.
- Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until the soup surface is covered.
- Bake for 20 minutes or until the tops are beginning to just turn lightly golden brown. Serve warm and enjoy.
