Spicy pumpkin and red lentil soup recipe

This comforting 6-ingredient pumpkin and red lentil soup takes just 10 minutes to prep and can be on the table within half an hour.

If you’re craving a warming, winter comfort food, look no further than this quick and easy spiced pumpkin and red lentil soup.

With just six ingredients, and taking less than 10 minutes to prep, this nourishing soup is perfect for busy weeknights.

Plus, you can have it on the table in half an hour.

Spicy pumpkin and red lentil soup:


1 1kg pumpkin (before peeling), skin and seeds removed and roughly chopped

1 cup split red lentils, rinsed

3 cups chicken stock

1 tsp ground coriander

1 tsp ground cumin

Pinch of chilli flakes

To serve

Natural yoghurt

Chopped coriander

Serves 4


Step 1.

Remove skin and seeds from the pumpkin and roughly chop.

Step 2.

Place all soup ingredients in a large saucepan with a cup of water and bring to a boil.

Reduce heat slightly and simmer for 15-20 minutes or until pumpkin is very soft.

Step 3.

Blend until smooth using a stick blender or food processor.

Add a little more water if soup is too thick.

Step 4.

Divide between serving bowls and top with yoghurt and coriander.

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