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Delicious Vegan Lentil Soup with Pumpkin

Pumpkin Lentil Soup - My Life Diversions

Enjoy a hearty vegan pumpkin soup with red lentils, spinach and spices. Warm up on a cool day with a warm mug of this delicious fall soup.

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Vegan Pumpkin Lentil Soup - My Life Diversions

Vegan Pumpkin Lentil Soup

Hearty, thick and healthy soup made with red lentils, pumpkin puree, spinach and delicious spices
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course, Side Dish, Soup
Cuisine Indian
Servings 10 bowls
Calories 150 kcal


  • large pot


  • 1 medium onion, chopped
  • 8 cups vegetable broth
  • 2 cups red lentils (rinsed)
  • 2 cups pumpkin puree use homemade or canned (not pumpkin filling)
  • 4 cups spinach, chopped
  • 1 tsp cumin
  • 1 tsp curry
  • 1 tsp ginger
  • 1/2 tsp salt add to your taste
  • 1/4 tsp pepper


  • Saute chopped onion in a large soup pot until transluscent. Use vegetable broth or water if it sticks. Use a bit of oil if you are not oil free. Adding oil will increase the calorie intake.
  • Add the broth, pumpkin and spices and bring to a boil.
  • Add red lentils and stir in well. Turn down heat to a simmer for 10 minutes, stirring occasionally. Red lentils cook very quickly. Do not overcook the lentils or they will get mushy.
  • Turn off the heat, pull the pot off the hot element and stir in your chopped spinach.
  • Serve hot with crusty bread.
Keyword indian spice soup, lentil soup, pumpkin soup, vegan soup

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