Pumpkin Curry Soup with Lentils

When the chilly autumn weather hits, nothing comforts the soul quite like a piping-hot bowl of homemade soup, and this Pumpkin Curry Soup with Lentils is guaranteed to hit the spot! Smooth canned pumpkin puree pairs effortlessly with earthy curry powder, warm spices, and tender lentils for a hearty, full-course meal in a bowl. It comes together so quickly on the stove that you can easily whip it up for an effortless weeknight dinner. Ladle it out with your favorite toppings like fresh scallions or crunchy pepitas, and get ready for pure comfort in every spoonful!

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Frequently Asked Questions

This is a hearty Pumpkin Curry soup that is simple to make and will warm you on a chilly fall or winter evening. I make it with lentils, so it is more of a meal, but you can omit the lentils and still have a delicious, lighter soup.

Here's the Recipe for this Pumpkin Curry Soup with Lentils

Serving Suggestions

Top with fresh scallions as in the picture or toasted pepitas, a dollop of sour cream, creme fraiche, or Greek yogurt.

If you omit the lentils, add some crusty bread to make the meal. If you keep the lentils, you don’t need anything else, I promise.

You can ramp up the veggies in this by adding carrots and celery. My recommendation is to dice them small, sauté them with the onions, and then puree the whole lot. Return the pureed veggies to the pan, and then continue with the recipe. Pureeing the veggies results in a silky smooth soup in the end. You may need a bit more stock, too.

You can certainly add meat to the soup. My recommendation is to make the meat a secondary part and not the star. I think pork would go really well in this soup, or diced chicken.

Frequently Asked Questions (FAQ)

Can I make this soup without lentils?

Yes! If you prefer a lighter soup or want to omit the lentils, start with just 2 cups of stock instead of 4 so the soup doesn't become too thin. You can then gradually splash in extra stock until it reaches your desired consistency, and serve it alongside some warm crusty bread!

How can I make this soup vegetarian or vegan?

Simply substitute the chicken stock with high-quality vegetable stock. Since the base uses neutral canola oil and pureed pumpkin, swap out any dairy garnishes (like sour cream) for dairy-free alternatives or toasted pepitas.

Why should I use canola oil instead of olive oil to sauté the onions?

A neutral cooking oil like canola is recommended because olive oil can sometimes have a strong flavor profile that overpowers the delicate balance of pumpkin and curry spices.

Can I add extra vegetables or meat to this soup?

Definitely! Diced carrots and celery make great additions—sauté them with the onions and puree them together for an ultra-silky texture before simmering. If you want to add meat, diced chicken or tender pork pair wonderfully as secondary ingredients.

What canned pumpkin should I use?

Be sure to use 100% pure pumpkin puree and avoid canned pumpkin pie mix. Pumpkin pie mix contains added sugars and spices that will make your savory soup overly sweet!