Creamy Pumpkin Red Lentil Soup

Pumpkin Lentil Soup | | #pumpkinsoup

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Spicy pumpkin lentil soup with potatoes and onions. Totally vegan and glutenfree.


  • 1 and 1/2 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 4 and 1/2 tablespoons red lentils
  • 1 teaspoon black pepper
  • 1 teaspoon dried mint
  • 1/2 teaspoon cumin
  • 1 and 1/2 teaspoons salt
  • 1/2 cup pumpkin puree
  • 5 cups water
  • 2 tablespoons lemon juice
  • 2 tablespoons pomegranate for garnish
  • 1 tablespoon chopped green onion for garnish


  1. Place a large pot over medium-high heat. Add olive oil and chopped onions in it. Saute for 3-5 minutes until soft.
  2. Add in potatoes and lentils. Season with freshly ground black pepper, dried mint, cumin and salt. Saute for another 1 minute, stirring continually.
  3. Add in pumpkin puree and saute for another 3 minutes.
  4. Pour water into the pot and let it simmer for about 20 minutes or until everything is tender, uncovered.
  5. Take it from stove and use a blender to puree the soup until smooth.
  6. Add in lemon juice and simmer it for another 5 minutes. If it gets too thick, you can add extra hot soup at this step.
  7. Serve it in bowls. Wait for a few minutes after pouring it to bowls and then garnish with pomegranates and chopped green onion. Otherwise they immediately sink.


If you don’t have pumpkin puree, you can use 3/4 cup chopped pumpkin and saute it with potatoes.