Vegan Curried Pumpkin Lentil Soup

Have you been looking for a comfy, hug-in-a-bowl recipe now that we’re nearing the top of summer? This incredible curried pumpkin lentil soup recipe has the whole lot you should want in a soup. It’s hearty, filled with warm flavors and scrumptious together with your favorite crackers or a side of garlic naan (yum).

Soup season is most certainly my favourite time of 12 months and this is actually the easiest recipe to kick it off! You’ll love how simple it is to make with a couple of pantry staples and spices. Plus, it’s full of superb pumpkin taste and I know you’re all pumpkin obsessed like I am.

Make a large batch and freeze some for later, or serve it up and watch the kiddos fall in love, too! Lunch & dinner is served.

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vegan pumpkin lentil soup in four bowls

Ingredients in vegan pumpkin lentil soup

This nourishing vegan curried pumpkin lentil soup is filled with vitamins and comfy flavors that you simply’ll love all season lengthy. Plus, it packs some veggies and is straightforward to make! Here’s what you’ll want:

vegan pumpkin lentil soup in a pot with a wooden spoon

Customize your soup

Looking for an ingredient switch or addition in this pumpkin lentil soup? Here’s what I will suggest:

pumpkin lentil soup in a bowl with a spoon and pita bread

How to make pumpkin lentil curry soup

  1. Cook down the veggies. Start by way of adding olive oil in a large pot and position over medium prime warmth. Once oil is scorching, upload in onion, carrot and garlic. Saute until onions are translucent, about 3-5 mins.
  2. Add spices. Bring the warmth to medium low and upload in ginger, curry powder and cayenne. Stir in combination for 30 seconds.
  3. Pull it all in combination. Next stir in water or broth, coconut milk, lentils and pumpkin puree. If you’d like, you'll reserve 2 tablespoons of coconut milk for drizzling on top once the soup is finished. Season the soup with salt and freshly flooring black pepper.
  4. Cook & simmer. Bring soup to boil, then reduce warmth and simmer over medium low for 30 minutes or till lentils are soft and mushy. The soup will have to thicken up, but when it gets too thick for your liking, then be at liberty to add an extra ½ cup-1 cup water or broth. Taste and alter seasonings as important, adding further salt and pepper if needed.
  5. Garnish and serve. Serve soup straight away and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa if you happen to’d like. I like to serve mine with naan or pita bread for dipping.

vegan pumpkin lentil soup in a bowl with pita bread

Storing & freezing tips

vegan pumpkin lentil soup in a bowl with a spoon and naan

Our fav sides to serve this pumpkin lentil soup

What’s a soup with out delicious aspects? Here are a few of our favorite ones to serve with the soup:

bowl of vegan curried pumpkin lentil soup with naan

More pumpkin recipes to take a look at

Get all of our delicious pumpkin recipes here!

I am hoping you love this scrumptious vegan curried pumpkin lentil soup recipe! If you are making it be sure you leave a comment and a ranking so I know the way you really liked it. Enjoy, xo!

Vegan Curried Pumpkin Lentil Soup

5 from 54 votes

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 minutes

Vegan pumpkin lentil soup made with creamy coconut milk, scrumptious spices and numerous pumpkin taste. This simple pumpkin lentil curry soup is full of nourishing elements and quite a few protein for a good looking lunch or dinner.

  • ½ tablespoon olive oil
  • 1 white onion, diced
  • 1 huge carrot, sliced
  • 3 cloves garlic, minced
  • ½ tablespoon recent grated ginger
  • 1 tablespoon mild yellow curry powder
  • Optional: ¼ teaspoon cayenne (only if you prefer slightly warmth)
  • 3 cups water or vegetarian broth
  • 1 cup green or brown lentils, looked after and rinsed
  • 1 (15 ounce) can gentle coconut milk (reserve 2 tablespoons for drizzling on most sensible of soup)
  • 1 (15 ounce) can pumpkin puree
  • 1/2 teaspoon salt, plus more to style
  • Freshly ground black pepper
  • To garnish:
  • Extra contemporary diced cilantro
  • Greek yogurt
  • Salsa (it’s so excellent!)
  • Pita or naan bread for dipping
  1. Add olive oil in a large pot and place over medium top heat. Once oil is hot, add in onion, carrot and garlic. Saute till onions are translucent, about 3-5 minutes. Bring heat to medium low and upload in ginger, curry powder and cayenne, stir in combination for 30 seconds.

  2. Next stir in water/broth, coconut milk, lentils and pumpkin puree. If you’d like, you'll be able to reserve 2 tablespoons of coconut milk for drizzling on top once the soup is completed. Season the soup with salt and freshly ground black pepper.

  3. Bring soup to boil, then reduce warmth and simmer over medium low for half-hour or until lentils are comfortable and delicate. The soup should thicken up. (If it gets too thick on your liking, then feel free to add an extra ½ cup-1 cup water or broth.) Taste and modify seasonings as necessary, including further salt and pepper if needed.

  4. Serve soup straight away and drizzle in a circle with leftover coconut milk. Garnish with cilantro, yogurt and salsa should you’d like. I love to serve mine with naan or pita bread for dipping. Serves 4.

To freeze: let the soup totally cool and then transfer it to a freezer-safe container (or a couple of boxes for meal prep functions). Freeze for up to 2 months.

To reheat: first let the soup thaw within the fridge, then warmth the soup within the microwave or on the stovetop.

Nutrition

Servings: 4 servings

Serving dimension: 1 serving (in line with 4)

Calories: 248kcal

Fat: 8.6g

Saturated fat: 5.3g

Carbohydrates: 37.9g

Fiber: 11.2g

Sugar: 7.5g

Protein: 9.7g

Recipe by way of: Monique Volz // Ambitious Kitchen | Photography by way of: Eat Love Eats

This put up was in the beginning printed on October 8, 2020 and republished on September 20, 2021.

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