Pumpkin Lentil Soup

Pumpkin Lentil Soup

A delicious soup. The combination of lentils with pumpkin creates a sensational effect.


  • 2 tablespoons olive oil
  • 1 onion
  • 2 cloves garlic
  • 2 teaspoons curry powder
  • 1 teaspoon ground sweet paprika
  • 1 cup red lentils
  • 1 and 1/2 liters chicken or vegetable broth
  • 500 g peeled pumpkin
  • 2 tablespoons tomato paste
  • 125 ml heavy cream (30%) or coconut milk
  • Parsley
  • Optional: chili flakes


In a large pot, sauté the diced onion in olive oil until translucent. Add grated garlic and sauté together briefly, stirring occasionally. Season with salt and pepper. Add curry powder, paprika, and rinsed lentils. Pour in broth and bring to a boil. Cook for about 7 minutes. Add peeled and diced pumpkin and tomato paste. Cover and simmer for about 15 minutes until ingredients are tender. Stir in the cream, mix well, and remove from heat. Garnish with parsley and, if desired, chili flakes. Adjust seasoning with salt and pepper if needed.

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