Curried Lentil and Pumpkin Soup

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Total Time
20 mins
35 mins
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  1. Heat the oil in a heavy based saucepan over medium heat.
  2. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
  3. Stir in the curry powder and cook, stirring for a further 30 seconds.
  4. Add the remain ingredients, except the yogurt or sour cream.
  5. Stir until well combined then bring to the boil.
  6. Reduce the heat and cook, partially covered for about 30 minutes sirring occasionally until the pumpkin is tender.
  7. Serve in bowls with a dollop of yoghurt or sour cream.
Most Helpful

5 5

O man, this was awesome! I usually have a bias towards recipes with such view ingredients, but this was really good! Definitely a keeper! Thanks!

5 5

This was a hit with my family. I added 1 cup of raisins and tossed with a box of whole wheat noodles.

5 5

This was excellent and very easy to make! I added 2 Tbs. of vinegar to give it a little zip. The vinegar really brought out all of the flavors - curry, lentils, pumpkin. The soup was even better the next day. Thanks for a great fall recipe!