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  • Writer's pictureBobbi Jo Lathan

Curry Pumpkin Lentil Soup

Updated: Dec 31, 2023

Pumpkin soup with lentils in a white bowl on textiles

I got this recipe from my Indian friend, Sanjay, who got it from his Momma, who got it from her Aunt in India. End of story. Except… eat it because it’s really good and perfect for the fall of the year!

Curry Pumpkin Lentil Soup

Recipe by: Bobbi Jo Lathan

Recipe type: Entree

Cuisine: Indian

Serves: 6


10 mins


45 mins


55 mins


2 tablespoons extra virgin olive oil

1 small onion, chopped

1 small apple (chopped)

48 ounces vegetable broth (2 cans)

2 cups fresh pumpkin puree’ (see fresh pumpkin recipe)

2½  teaspoons mild curry powder

¼ teaspoon ground cinnamon
1/4 teaspoon nutmeg

1 teaspoon black pepper

1½  teaspoon salt

1½ cups dried red or green lentils

½ cup unsweetened coconut milk

1 tablespoon honey 
fresh herbs for garnish (fresh chopped cilantro or thyme)


  1. Heat your oil in a large pot over a medium heat.

  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

  3. Add the chopped apple to the onions and continue to sauté until tender.

  4. Now, add the vegetable broth and bring it to a simmer.

  5. Whisk in the fresh pumpkin puree, the curry, cinnamon, and nutmeg, salt and pepper.

  6. Stir in the lentils, the coconut milk, and honey.

  7. Cook  over a low heat for about 30-40 minutes until thickened. Adjust spices to your taste. Now, scoop out some of the lentils to use as garnish.

  8. Next, take your emulsifier and puree all the ingredients in the pot while they’re hot to get all the lentils blended.

  9. Get yourself some bowls, ladle out the soup into each bowl and garnish with a spoonful of lentils into the center of each bowl.

  10. Top with some fresh thyme or cilantro, maybe even a dollop of crème fraîche. Yummy and hearty!


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