Warm, velvety pumpkin meets tender red lentils for a hearty texture.
A gentle spice blend adds aromatic warmth without overwhelming heat.
Bright lemon and fresh cilantro cut through the richness for balance.
Serve steaming as a starter or a light main on cool evenings.
Ingredients
- Sugar pumpkin, peeled and cubed (1.5 lb / 700 g)
- Red lentils, rinsed (1 cup / 200 g)
- Yellow onion, chopped (1 medium)
- Carrot, chopped (1 medium)
- Garlic cloves, minced (3 cloves)
- Fresh ginger, grated (1 tbsp)
- Olive oil (2 tbsp)
- Ground cumin (1 tsp)
- Ground coriander (1 tsp)
- Smoked paprika (1/2 tsp)
- Ground turmeric (1/4 tsp)
- Vegetable broth (4 cups / 1 L)
- Bay leaf (1)
- Salt (1 to 1 1/2 tsp, adjust to taste)
- Black pepper (to taste)
- Lemon juice (1 tbsp)
- Fresh cilantro, chopped (2 tbsp, for garnish)
- Plain yogurt or coconut milk, for serving (2–3 tbsp, optional)
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed pumpkin with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet, and roast until tender and lightly caramelized, about 25–30 minutes.
- While the pumpkin roasts, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion and carrot and sauté until the onion is translucent, about 6–8 minutes.
- Add the minced garlic and grated ginger and cook, stirring, for 1 minute until fragrant. Stir in the ground cumin, coriander, smoked paprika, and turmeric and cook for another 30 seconds to bloom the spices.
- Add the rinsed red lentils to the pot and stir to coat with the spiced onion mixture. Pour in the vegetable broth and add the bay leaf.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 12–15 minutes, until the lentils are soft but not completely falling apart.
- Stir in the roasted pumpkin pieces and simmer together for 5 minutes to meld flavors. Remove and discard the bay leaf.
- Use an immersion blender to purée the soup to your preferred consistency, leaving some texture if you like. Alternatively, transfer half the soup to a blender, purée, and return it to the pot.
- Stir in the lemon juice and season with salt and black pepper to taste. Reheat briefly if needed.
- Ladle into bowls and garnish with chopped cilantro and a dollop of yogurt or a swirl of coconut milk if desired. Serve immediately.
Tips or Variations
- For a creamier soup, stir in 1/2 cup coconut milk after blending and warm through.
- Swap roasted butternut squash for pumpkin or add a pinch of cayenne for more heat.
