Pumpkin, Sweet Potato & Lentil Soup

Man, I love pumpkin! There’s just something so filling and comforting about it. In Winter sometimes all I want to do is snuggle up on the couch and watch Forrest Gump with a bucket full of roast pumpkin. Happy times.

And thankfully, it’s pretty nutritious too! (Although I highly doubt eating anything by the bucketful is good for anybody!)

I think most people can agree (and I’m assuming you do too, since you’re reading this page) that a pumpkin soup recipe is an absolute must for the Autumn and Winter months. It’s filling, comforting, and easy to make – which is a bonus when you’re feeling run down or just can’t be bothered spending hours in the kitchen. Adding in sweet potato and the lentils just makes it even better. The sweet potato adds a hint of sweetness to that grainy pumpkin texture, and the red lentils blend in nicely to give it that extra fibre and protein kick. Add to that some of my chosen spices, and you have a creamy and very filling soup that’s packed with so much flavour, you won’t know what to do with yourself.

Print Recipe

Pumpkin, Sweet Potato & Lentil Soup

A more filling and sweet twist to a traditional pumpkin soup dish. Creamy and packed full of flavour, you won’t even notice the lack of dairy going on here. It’s also filled with protein and low GL carbs, so makes for a well-rounded meal by itself!

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Main Course, Soup

Keyword: Coconut Free, Dairy Free, Egg Free, Gluten Free, Nut Free, Soy Free, Vegan, Vegetarian, Wheat Free

Servings: 4 people

Ingredients

• 1 tbsp olive oil
• 1 large onion
• 1 tsp crushed garlic
• 1/2 tsp salt
• pinch ground black pepper
• 1 heaped tsp ground coriander seeds
• 1 heaped tsp ground cumin seeds
• 2 cups vegetable stock
• 1 cup red lentils
• 500 grams pumpkin (chopped into cubes)
• 1 large sweet potato
• 1 small carrot

Instructions

• Heat the olive oil on a medium temperature in a large saucepan. Once hot, add the chopped onion and crushed garlic, with a dash of salt, and sauté on a medium-low heat for 3-5 mins.
• Add the red lentils and stir for a minute. Then add the chopped vegetables, vegetable stock and hot water into the pot.
• Heat the soup until boiling, and then dial down to a low heat and allow to simmer for about 20-30 mins. Stir occasionally to make sure lentils aren’t sticking to the bottom.
• Once all the vegetables are cooked and nice and soft, add ½ tsp salt, sprinkle of pepper, and the ground cumin and coriander. Allow to cook for a further minute or so.
• Take the saucepan off the stove and, with either a whiz stick or a blender, blend the soup together until the texture is completely smooth.
• This soup is incredibly smooth, thick and full of flavour – you won’t miss the dairy or the coconut cream!
• Serve with your choice of bread and enjoy!