Pumpkin Lentil Soup

Gah! I made this soup tonight and had to write down the recipe as soon as I finished eating it so that I don’t forget. This soup is so good. I had a bumper crop of pie pumpkins in my garden this year (see my harvest in the picture), so I have lots of pumpkin puree hanging around my freezer. Adding it to this lentil soup makes it so smooth and rich-tasting. I highly recommend it.

Pumpkin Lentil Soup
Recipe type: Soup
Author: Megan Kocher
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 Tbsp minced ginger
  • 2 tsp salt
  • 1 1/2 Tbsp red curry paste
  • 1 C pumpkin puree
  • 1/4 C marsala wine
  • 1 C dry red lentils
  • 1 15oz can light coconut milk
  • 2 1/2 C vegetable broth
  • Juice of 1/2 lime
  1. Heat oil in a large pot. Add onion and saute until translucent.
  2. Add garlic, ginger and salt and saute for another minute.
  3. Add curry paste, pumpkin, and wine. Mix together and cook for 3 more minutes.
  4. Add lentils, coconut milk, and broth. Bring to a simmer and cook until lentils are tender and falling apart (about 40 minutes.)
  5. Add lime juice and serve.


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