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Pumpkin and Lentil Soup

  • Writer: Ruth Carlisle
    Ruth Carlisle
  • Oct 11, 2025
  • 1 min read

PERFECT FOR THIS AUTUMN

A perfect use of your pumpkin this autumn season, enjoy as a cosy family lunch or make as your lunch prep for the week!


If you make this dish, be sure to tag me on Instagram @the_happy_oat - I would love to see your creations!


Serves: 6. Preparation and Cooking Time: 60 mins


INGREDIENTS

  • 1 small pumpkin

  • 1 cup of red lentils

  • 2 white onions

  • 3 cloves of garlic

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 tsp ground coriander

  • 600ml vegetable stock


METHOD

  1. Start by cutting the pumpkin in quarters and deseeding. Roast for 30mins at 180C (fan assisted oven).

  2. In a large soup pot, heat 1 tbsp oil, and roughly chop the onion and garlic and fry for 2-3 minutes.

  3. Stir in the lentils and spices.

  4. Add in the vegetable stock and simmer.

  5. At this point, the pumpkin should be cooked through. Using a spoon, scoop out the pumpkin flesh.

  6. Simmer for a further 10minutes, then using a hand blender or Nutribullet style blender - blend the soup.

  7. Serve with fresh bread and a sprinkling of pumpkin seeds.


Happy Cooking!

Ruth xxx

 
 
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