Last updated on February 1st, 2022 at 11:12 am
Ready in around 20-minutes, this 5-ingredient pumpkin lentil soup with ginger is a quick and delicious spiced bowl to warm the cockles. Perfect for lunch or dinner on a cool Autumn evening.
The school holidays are almost over and we are emerging from our vacation cocoon. I say cocoon but in truth we've got a husk thing going on. I am a creature of habit so the break always turns me all around and I bounce around the house with no direction for two weeks. Put an almost indefatigable 5-year old under the same roof and everything becomes a beautiful mess. If not for the pumpkin lentil soup we may not have eaten.
Pumpkin Lentil Soup in 5 Steps
If this is your first visit to my blog, welcome. My name is Amanda and I survive on super-simple-super-delicious-healthy-no-sweat meals. Especially mid-week. Think "one-pot pastas, walk-away curries and stews, and easy soups." Check out my 3-ingredient zucchini soup if 5 ingredients is two too many. Or, if you are looking for something a little exotic, try my Vegan Shawarma with Roasted Jackfruit recipe is a simple sheet-pan recipe.
Not that we don't indulge in fantastically simple non-healthy foods too - I'm looking at you The Best Classic Vegan Chocolate Cake. But for the most part I try to keep things healthy-ish and simple, like real simple. This 5-ingredient pumpkin lentil soup couldn't be simpler.
Pumpkin lentil soup in 5 steps? Here we go.
Take your soup pot and sauté an onion over medium heat
Throw in chopped pumpkin, dried red lentils, stock and grated fresh ginger,
Step away.
Step back.
Blend up the soup and serve!
Besides its miraculous time-saving qualities this 5-ingredient pumpkin lentil soup with ginger has the to power to:
- reduce inflammation - thanks ginger!
- boost antioxidants (pumpkin)
- make skin happy (pumpkin)
- make tummies happy (lentils)
- stabilise blood sugar (lentils)
And best of all it's just a really delicious warming soup the whole family will love. With sweet golden pumpkin, earthy lentils and a hint of ginger it's a clean and wonderful bowl of goodness. Enjoy. x
If you love your dishes quick and delicious try my Vegan One-Pot Spaghetti with Olives & Lemon, or the Walk-Away Chickpea Tomato and Spinach Curry. My Swiss Chard Stew with Pimentón with Lentils is so easy to make and tastes like a weekend in Spain.
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Pumpkin Lentil Soup with Ginger
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion peeled and finely sliced
- 1 kilogram pumpkin peeled and cut in to cubes
- ¾ cup red lentils 135 grams | washed and drained
- 1 litre/ 1 quart vegetable stock 4 cups
- 1 tablespoon fresh ginger finely grated
- 1 teaspoon sea salt
Instructions
- Heat the olive oil in a heavy-bottomed saucepan or soup pot over medium heat. Add the onion and cook for three to five minutes or until soft.
- Add the chopped pumpkin, lentils and stock to the pot and stir before adding the finely grated ginger.
- Cook at a simmer for around 15 minutes or until the pumpkin and lentils are soft.
- Season with sea salt.
- Carefully blend the soup in a blender or with a stick blender until smooth to serve.
Nutrition
Deb Kruk says
Amanda we got our first snow fall for the season in the Oregon Willamette Valley so I decided it was a good day for soup. I had bought some puréed pumpkin during Thanksgiving which I never used, so when I saw your recipe today I had to give it a try for lunch. It was simply delicious.This will be a regular in my house. Thanks
Amanda says
Oh, that's so great, Deb. Thanks for taking the time to let me know. I am so jealous of your snow! Enjoy and Happy Holidays to you and yours.
Dianne Pymble-Ward says
Hi Tanya, do brown lentils work in this recipe?
Amanda says
Hi Dianne,
I haven't used brown lentils in this recipe but I don't see why you couldn't. Puy lentils have a longer cooking time than red lentils so you'll need to cook your soup for around 45-50 minutes until the lentils are tender. Let me know how you go! 🙂
Tanya says
Hi Amanda 🙂 If I wanted to make this even easier (read: I'm feeling truly lazy) could I use store bought pumpkin puree? And if so, how much would I need to equal the 4 cups of chopped pumpkin? This recipe sounds scrumptious and I am so excited to make it! Thank you! xx
Amanda says
Hi Tanya! I am so glad you want to make the soup. I haven't made it with a puree before - I use the chopped specifically because it cooks with the red lentils at the same time. At a guess, I would say you would need 1 and a 1/2 15 oz cans of pumpkin. I did a little sleuthing and found a 15 oz can holds just under 2 cups so 1 and a 1/2 cans should do it. I would try and get a puree that has no sugar or additions. You have to let me know how it goes! Thanks Tanya.