Pumpkin & Lentil Soup Recipe

Staff Writer
Pumpkin & Lentil Soup Recipe
Pumpkin & Lentil Soup

Pumpkin & Lentil Soup

When it comes to soup, lentils are a favorite ingredient. Why? Because lentils are darn healthy —they're jam-packed with protein and dietary fiber. Add to that pumpkin, the vitamin A rock star, and you've got a delicious and good-for-you meal, indeed. 

Click here to see The 12 Days of Pumpkin plus more recipes.

Deliver Ingredients


  • 17 ounces pumpkin, cut into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 tablespoon chopped sage
  • Pinch of salt and pepper
  • 2 cups lentils
  • 1 tablespoon cumin
  • 1 tablespoon curry powder
  • 1 teaspoon cayenne
  • 1 teaspoon garlic salt
  • 4 cups water
  • ½ red onion, chopped
  • ¼ cup green onion, thinly sliced
  • 1 cup chicken broth
  • ¼ cup grated sharp Cheddar cheese, for garnish
  • 1 tomato, sliced, for garnish


Preheat the oven to 350 degrees.

Toss the pumpkin cubes with the olive oil, sage, salt, and pepper. Spread in a single layer on a parchment-lined cookie sheet and bake for 15 minutes. Set aside.

Meanwhile, bring water to a boil in a pot and add the lentils, cumin, curry powder, cayenne, and garlic salt. After 20 minutes, add the red and green onion, pumpkin cubes, and chicken broth. Cook for 15 more minutes, stirring occasionally.

Serve with freshly grated sharp Cheddar cheese and a slice of tomato.

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.