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Curried Pumpkin and Lentil Soup Recipe – How To Prepare Easy and Creamy

This curried pumpkin and lentil soup recipe uses a small pumpkin, but you can always double up and freeze portions of the soup for a speedy lunch later on. Curried Pumpkin and Lentil Soup a spicy and warming lunch – ready in less than 30 minutes! Are we still loving pumpkins? They never get old for me, I’d happily make pumpkin recipes in spring if I could get hold of some!

curried pumpkin and lentil soup recipe

Curried Pumpkin and Lentil Soup a spicy and warming lunch – ready in less than 30 minutes!

All made in one pan, this soup is easy and deliciously spicy. I use mild curry powder and sweet chili sauce to give the soup a warming-but-not-too-hot feel, so the kids can enjoy it too. If you want it hotter, simply use hot curry powder and throw in a teaspoon of hot chili powder too.

Serve with flatbreads or naan bread for dipping.

A great lunch for #meatlessmondays!

Curried Pumpkin and Lentil Soup a spicy and warming lunch – ready in less than 30 minutes!

Here’s what you’ll need to cook the curried pumpkin and lentil soup recipe:

Serves 4:

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 1/2 tbsp of curry powder (mild or hotter, depending on your taste)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 heaped tbsp red lentils (rinsed)
  • 2lbs pumpkin or butternut squash, peeled, deseeded, and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 3 1/2 cups hot vegetable stock
  • 1 1/4 cups half fat milk
  • Juice of half a lime
  • Sweet chili sauce to serve
  • Small bunch of cilantro

Directions to cook the curried pumpkin and lentil soup: (Step by step guide)

Curried pumpkin and lentil soup ingredients

  1. Heat the oil in a large pan and add the onion. Cook for 5-6 minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt, and pepper. Stir and cook for a further minute, then add in the lentils, squash, sweet potato, and carrot.

Curried pumpkin and lentil soup step 1 collage

Stir everything together, then add the stock. Bring to the boil, then turn down and simmer for 20 minutes until the squash is tender. Stir in the milk and bring back to a gentle simmer, then add the lime juice. Turn off the heat and carefully blend with a stickblender.

Curried pumpkin and lentil soup step 2 collage

Ladle into bowls and swirl with a drizzle of sweet chili sauce, Top with a few cilantro leaves before serving.

Curried Pumpkin and Lentil Soup a spicy and warming lunch – ready in less than 30 minutes!

Yield: 4

Curried Pumpkin and Lentil Soup Recipe - How To Prepare Easy and Creamy

Curried Pumpkin and Lentil Soup a spicy and warming lunch – ready in less than 30 minutes!

This curried pumpkin and lentil soup recipe use a small pumpkin, but you can always double up and freeze portions of the soup for a speedy lunch later 

Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 1/2 tbsp of curry powder (mild or hotter, depending on your taste)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 heaped tbsp red lentils (rinsed)
  • 2lbs pumpkin or butternut squash, peeled, deseeded and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 3 1/2 cups hot vegetable stock
  • 1 1/4 cups half fat milk
  • Juice of half a lime
  • Sweet chili sauce to serve
  • Small bunch of cilantro

Instructions

  1. Heat the oil in a large pan and add the onion. Cook for 5-6 minutes on a medium heat until the onion has softened. Add in the garlic, curry powder, salt and pepper. Stir and cook for a further minute, then add in the lentils, squash, sweet potato and carrot.
  2. Stir everything together, then add the stock. Bring to the boil, then turn down and simmer for 20 minutes until the squash is tender. Stir in the milk and bring back to a gentle simmer, then add the lime juice. Turn off the heat and carefully blend with a stick blender.
  3. Ladle into bowls and swirl with a drizzle of sweet chili sauce, Top with a few cilantro leaves before serving.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 246Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 987mgCarbohydrates: 48gFiber: 9gSugar: 21gProtein: 7g

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