Curried Pumpkin and Red Lentil Soup. A gently spiced soup of unsweetened pumpkin puree, red lentils and coconut milk. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A smooth lentil-thickened soup
Red lentils soften into plain pumpkin puree and coconut milk while mild curry warms the pot. Lime goes in off heat to lift the finished flavor.
The canned-pumpkin version is a working recipe, not a claim that every fresh squash cooks in this time.
Use plain pumpkin
Read the can carefully: pumpkin pie filling contains sweeteners and spice and is not interchangeable with unsweetened puree.
Rinse and sort the dry red lentils. Other lentil colors can remain firm and require a different time.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Dry red lentils | 1 cup | Rinse and sort. |
| Plain unsweetened pumpkin puree | 15 ounces | One can, not pie filling. |
| Yellow onion, diced | 1 onion | Base. |
| Olive oil | 1 tablespoon | For onion. |
| Mild curry powder | 2 teaspoons | Check blend label. |
| Low-sodium vegetable broth | 4 cups | Soup liquid. |
| Unsweetened coconut milk | 14 ounces | One can, stirred. |
| Fine salt | 1/2 teaspoon | Taste with broth. |
| Fresh lime juice | 1 tablespoon | Finish off heat. |
Step-by-step method
- Rinse and sort 1 cup dry red lentils. Heat 1 tbsp olive oil in a soup pot and soften one diced onion. Stir in 2 tsp mild curry powder for about 30 seconds without burning.
- Add one 15-oz can plain pumpkin puree, 4 cups vegetable broth, one stirred 14-oz can unsweetened coconut milk, lentils and 1/2 tsp salt. Bring to a boil, lower heat and simmer 25–30 minutes until lentils are fully soft.
- For a smoother pot, briefly blend with an immersion blender after removing from heat, taking care with hot liquid; the working photo shows a mostly smooth soup. Stir in 1 tbsp lime juice.
- Ladle six provisional bowls. Test lentil softness, curry heat, thickness and actual yield; adjust added broth only as a measured revision.
Bloom spice gently
Softened onion gives the base sweetness; stir curry powder briefly in oil without burning before liquids go in.
Mild curry blends vary. Check its ingredients for allergens and document actual heat in the trial.
Simmer until lentils soften
Keep a gentle simmer and stir to prevent the puree from sticking. The dry lentils should become fully soft, not gritty.
If the pot thickens before lentils are tender, record how much extra broth is required; do not silently change the four-cup base.
Blend and serve
An immersion blender can smooth the final pot, with care around hot liquid. The photo should not show distinct firm lentils when the method blends them.
Serve six provisional bowls. Refrigerate leftovers promptly and test reheating thickness before a make-ahead claim.
Soup questions
Is pumpkin pie filling suitable?
No. Use plain unsweetened pumpkin puree.
Are lentils pre-cooked?
No. One cup of dry red lentils cooks in the soup.
Is this a meat soup?
No meat is in the measured base, but check packaged labels before dietary claims.
Further reading and related Chefly recipes: Evergreen Kitchen curried pumpkin lentil soup. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Curried Pumpkin and Red Lentil Soup. Category: Soups. 6 bowls. Prep approximately 15 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 0 minutes; total approximately 45 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 1 cup Dry red lentils; 15 ounces Plain unsweetened pumpkin puree; 1 onion Yellow onion, diced; 1 tablespoon Olive oil; 2 teaspoons Mild curry powder; 4 cups Low-sodium vegetable broth; 14 ounces Unsweetened coconut milk; 1/2 teaspoon Fine salt; 1 tablespoon Fresh lime juice.
Instructions: Rinse and sort 1 cup dry red lentils. Heat 1 tbsp olive oil in a soup pot and soften one diced onion. Stir in 2 tsp mild curry powder for about 30 seconds without burning. Add one 15-oz can plain pumpkin puree, 4 cups vegetable broth, one stirred 14-oz can unsweetened coconut milk, lentils and 1/2 tsp salt. Bring to a boil, lower heat and simmer 25–30 minutes until lentils are fully soft. For a smoother pot, briefly blend with an immersion blender after removing from heat, taking care with hot liquid; the working photo shows a mostly smooth soup. Stir in 1 tbsp lime juice. Ladle six provisional bowls. Test lentil softness, curry heat, thickness and actual yield; adjust added broth only as a measured revision.
Allergens: Coconut; Check curry blend and broth labels. Review packaged ingredients and cross-contact before serving.
Print
Curried Pumpkin and Red Lentil Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Six bowls of smooth pumpkin-red-lentil curry soup.
Ingredients
- 1 cup Dry red lentils
- 15 ounces Plain unsweetened pumpkin puree
- 1 onion Yellow onion, diced
- 1 tablespoon Olive oil
- 2 teaspoons Mild curry powder
- 4 cups Low-sodium vegetable broth
- 14 ounces Unsweetened coconut milk
- 1/2 teaspoon Fine salt
- 1 tablespoon Fresh lime juice
Instructions
- Rinse and sort 1 cup dry red lentils. Heat 1 tbsp olive oil in a soup pot and soften one diced onion. Stir in 2 tsp mild curry powder for about 30 seconds without burning.
- Add one 15-oz can plain pumpkin puree, 4 cups vegetable broth, one stirred 14-oz can unsweetened coconut milk, lentils and 1/2 tsp salt. Bring to a boil, lower heat and simmer 25–30 minutes until lentils are fully soft.
- For a smoother pot, briefly blend with an immersion blender after removing from heat, taking care with hot liquid; the working photo shows a mostly smooth soup. Stir in 1 tbsp lime juice.
- Ladle six provisional bowls. Test lentil softness, curry heat, thickness and actual yield; adjust added broth only as a measured revision.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: 25–30-minute simmer until red lentils fully soften; optional blending included in prep/finish allowance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
Nutrition
- Serving Size: One sixth of the soup pot