Do you like the taste of pumpkin? Wait until you taste this red lentil pumpkin soup that I’ve updated from previous recipe and “curried up” for the fall.
I love the taste of curry, but if you don’t, just leave it out, substitute pumpkin pie spice, and you will still have a wonderful creamy pumpkin soup.
Tis the season of warm wool-ley mittens and sweaters, colorful leaves, and the unmistakable flavor of pumpkin in almost everything.
To me, pumpkin and curry are flavors that go well together to create a deliciously warming, aromatic bowl of soup that’s perfect to warm you up on the inside and out.
What Is Curry?
While the word “curry” can mean many things depending on where you’re from. It generally refers to a flavorful blend of spices that creates warmth and depth in a dish.
Think hints of turmeric, cumin, coriander, and ginger—sometimes a little heat from chili, sometimes not. It’s less about one specific spice and more about the harmony of them all.
Why You’ll Love This Curried Up Red Lentil Pumpkin Soup
Curry spices are very warming and balance beautifully with the natural sweetness of pumpkin and red lentils. It’s a hearty flavorful soup that will welcome you on a damp chilly evening.
Perfect for A Weeknight Meal
The creamy red lentil pumpkin soup comes together quickly making it perfect for any busy weeknight—especially if you use canned pumpkin puree instead of cutting up your own pumpkin chunks. Works great in the Instant Pot or stovetop, minimal prep, and the simple ingredients.
Looking to Add More Plant-based Meals to Your Menu?
This plant-based pumpkin red lentil soup delivers valuable heart healthy nutrients including fiber, protein, antioxidants, and aromatic spices, making this a complete, satisfying plant-based meal. Serve with a simple salad and your favorite crusty (GF) bread.
A Cozy Bowl for Chilly Evenings
Whether you simmer it on the stove top or let the Instant Pot do the work, this creamy bowl of soup will quickly become a seasonal favorite. Curl up, grab your spoon, and enjoy a cozy bowl of delicious soup.
Can This Red Lentil Pumpkin Soup Be frozen?
Yes, freeze for up to 6 months or keep in the fridge up to 5 days.
What if I don’t like Curry ?
If you omit the curry powder, add garlic powder or pumpkin pie spice instead. The soup will still taste delicious-different- but delicious. My husband is not a fan of curry- so I make the basic soup recipe without the curry and only add it to my personal bowl.
Can I substitute Anything For The Pumpkin?
Yes, butternut squash cubes are a perfect substitute for cubes of up pumpkin. Or use the pureed pumpkin from a can if you don’t want to cut up a pie pumpkin.
Ingredients for Pumpkin Red Lentil Soup:
1 jar of organic chunky salsa (contains tomatoes, onions, peppers etc.) mild, medium or spicy – 16 ounces
2 cups of peeled pumpkin, chopped into bite-size pieces
1 cup of red lentils, washed well
2 cups of russet potatoes, peeled and chopped into bitesize pieces
1 carrot, peeled and sliced
1/2 -1 teaspoon of curry powder (start with 1/2 teaspoon)
5 cups of water
4 cups of vegetable broth
Optional: 1/2 cup of pumpkin seeds to garnish
Instant Pot Directions for Easy Red Lentil Pumpkin Soup:
Add all of the ingredients to a 6 or 8 qt Instant Pot liner.
Secure lid and set to pressure cook for 11 minutes.
When done, allow to sit 5 minutes and then release steam manually according to the manufacturers directions.
When all steam is released, carefully remove lid according to the manufacturers instruction.
Using an immersion blender blend to desired consistency.
Garnish with toasted pumpkin seeds.
Ingredients for Creamy Red Lentil Pumpkin Soup with Curry on the stovetop :
Add everything to a large soup pot. Bring to a boil, reduce to a simmer, and cook until lentils and veggies are tender – about 40 minutes. Add an additional cup of broth to accommodate evaporation if needed.
My notes:
1. Pumpkin tends to be bland and it’s the pumpkin spices that taste like pumpkin. A small pie pumpkin is the best for any kind of cooking such as this soup.
 |
| I love the size, shape, and stem on this pumpkin . |
