I love pumpkin but I’m not a fan of those “pumpkin-spiced” drinks.  I’d rather have my pumpkin roasted and served with a touch of maple syrup or in this case, made into a soup that feeds your soul.  A friend of mine gave me this recipe, for a Pumpkin Red Lentil Soup, which is beyond crazy good and insanely easy to make.

I’ve made a couple tweaks to the recipe, and added a dash of another fall evoking spice; once you make your own batch, play around with other spices, perhaps add other veggies.  You will, however, feel like you’ve been wrapped into a warm blanket as you eat this!  All in all, this soup is roughly 30-minutes and yup, I’m going to say it — I used canned pumpkin!  I’d love fresh, but I know me, and I’m not going to dig out the flesh, etc.  Besides, once you make this, you’ll crave it and you’ll want to be able to whip it up in a jiffy!

Pumpkin Red Lentil Soup

A silky, creamy soup that not only is deceptively healthy, but truely evokes the Fall season

 Course Main Course, Soup

 Keyword Pumpkin, Red Lentil, Soup Season, Nutrient Rich, Simple and Delcious

 Prep Time 10 minutes

 Cook Time 30 minutes

 Servings 8


  • 1/21 cup Red Lentils

  • 1 litre Vegetable Stock I used Mushroom broth

  • 2 cans Pumpkin

  • 1 can Coconut Milk (whole or light)

  • 1 small onion, chopped

  • 3 cloves garlic, minced

  • 1/4 tsp tumeric

  • 1/4 tsp ground cumin

  • 1/4 tsp curry (optional)

  • salt & pepper to taste


  1. In a medium heavy bottomed pot, add the stock and bring to a low boil.

  2. Add the onion, garlic, pumpkin, tumeric, cumin and curry and leave to simmer for 30-minutes

  3. At the 30-minute mark, add the entire can of Coconut Milk (solids and liquid), stir to combine all and let heat through for approximately 10-minutes.

  4. Serve with a light green salad as a main or in cups as an appetizer. To garnish, add a dollop of sour cream, plain yogurt or creme fraiche and some toasted pumpkin seeds.