Red Lentil Pumpkin Soup Recipe

Who doesn’t like a hearty pumpkin soup recipe for the coming winter?

Here’s a fun fact, I don’t think I’ve ever cooked with Pumpkin until I went vegan. Never really thought much of it to be honest, just turns into much.

But that’s because I didn’t know how to use it. Ever since I went to Portugal last year I started experimenting, using different, fresher ingredients, and pumpkin happening to be one of them.

How to make the perfect red lentil, pumpkin soup

For this recipe, I used red split lentils, which already cook into a mushy texture, as well as pumpkin, which practically dissolves in any broth you cook it in.

veganised pumpkin red lentil soup

The truth is, this recipe was spontaneous, as is many of my vegan concoctions, and there is no right or wrong way to go about it.

This vegan pumpkin and red lentil soup is honestly the easiest thing to cook as the bread you slap in the toaster to eat alongside it, and requires only 6 main ingredients:

Pumpkin

Red Split Lentils

Onion

Stock

Pimento

Bayleaf

That’s literally it. A great way of getting in a good portion of vegan iron from the red lentils, not to mention the high vitamin A content from the abundance of pumpkin.

This soup is nutty, sweet and savoury all at once, and a fantastic easy-to-make mid week meal for the lazy vegan connoisseur.

Print Recipe
Split Red Lentil & Pumpkin Soup Recipe
Simple soup made of split red lentils, pumpkin, stock, bayleaf and pimento.
vegan red lentil pumpkin soup recipe
Prep Time 5 Minutes
Cook Time 45 Minutes
Passive Time 50 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 45 Minutes
Passive Time 50 Minutes
Servings
People
Ingredients
vegan red lentil pumpkin soup recipe
Instructions
  1. Heat a little oil on a saucepan, add chopped onions and cook till fragrant and slightly translucent, add Bayleaf and Pimento spices and infuse within, cook for 5-10 minutes.
  2. Heat water in a kettle, finely dice a stock cube and add a little to the onions, mix in the stock cube to form a paste, stir until dissolved. Add the pumpkin and red lentils, stir in and add the remaining water.
  3. Bring to a boil and cover and allow to simmer, for 30-40 minutes, or until stew thickens.
  4. Use a wooden spoon to manually mash the bigger pieces of solid pumpkin, the red lentils should naturally be melt to the mouth. Taste and adjust salt content accordingly.
  5. Stir and serve in a bowl with pumpkin seeds on top, with a side of good bread and olive oil drizzled on top.
Recipe Notes

No need for a hand blender as the red lentils and pumpkin combo tends to "mash" as it's cooked. 

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