Vegan Curried Pumpkin Lentil Soup

Have you been looking for a cozy cuddle in a bowl recipe during the cooler months? This amazing curry pumpkin lentil soup the recipe has everything you could want in a soup. It’s hearty, full of warm flavors and delicious with your favorite crackers or a side of garlic naan (yum).

Soup season is probably my favorite time of year and this really is the perfect recipe to kick it off! You’ll love how easy it is to make with a few strings and spices. It’s also full of wonderful pumpkin flavor and I know you’re all pumpkin obsessed like me.

Make a big batch and freeze some for later, or serve it up and watch the kids fall in love too! Lunch and dinner are served.

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Ingredients for Vegan Pumpkin Lentil Soup

This nourishing vegan pumpkin and lentil soup is packed with nutrients and delicious flavors you’ll enjoy all season long. Plus, it contains few vegetables and is easy to make! Here’s what you’ll need:

vegetables: we add onions and carrots for a vegetarian and textural boost in this lentil soup. You’ll need some olive oil to boil them.
Herbs and spices: it should have spicy garlic, plus some freshly grated ginger, yellow curry powder and heatstroke from hot red pepper (if you want). Round out all the flavors with salt and pepper to taste!
For the broth: keep the soup vegan and vegetarian with vegetarian broth or water. You will also add light coconut milk for subtle sweetness. So good! The stock will help thin the soup and cook the lentils.
lens: you can use green or brown lens in this recipe. Just remember to sort and rinse them.
Pumpkin puree: there must be that pumpkin flavor in the pumpkin lentil soup! Feel free to use canned pumpkin puree or make your own with this lesson.
For garnish: I like to top off my bowl with fresh diced cilantro, gsmell of yogurt, salsa (it’s so good!), pita or naan bread for dipping.

Customize your soup

Looking for an ingredient swap or addition to this pumpkin lentil soup? Here is what I can recommend:

Swap the pumpkin. I think mashed sweet potatoes would also be delicious as a base in this recipe.
Increase protein. While the soup already contains almost 10g of protein per serving thanks to the lentils, this soup would also be delicious with cooked, ground turkey or chicken.
Add some heat. If you like spice, feel free to add cayenne pepper! Cool it down with extra coconut milk on top or even Greek yogurt.

How to make pumpkin and lentil curry soup

Cook the vegetables. Start by adding olive oil to a a large pot and place over medium-high heat. Once the oil is hot, add the onion, carrot and garlic. Sauté until the onion is translucent, about 3-5 minutes.
Add spices. Reduce heat to medium-low and add ginger, curry powder, and cayenne. Mix together for 30 seconds.
Pull everything together. Then stir in water or broth, coconut milk, lentils, and pumpkin puree. If desired, you can reserve 2 tablespoons of coconut milk for drizzling on top after the soup is done. Season the soup with salt and freshly ground black pepper.
Cook and bring to a simmer. Bring the soup to a boil, then reduce the heat and simmer on medium-low for 30 minutes or until the lentils are soft and tender. The soup should thicken, but if it gets too thick for your liking, you can add an additional ½ cup-1 cup of water or stock. Taste and adjust seasonings as needed, adding additional salt and pepper as needed.
Garnish and serve. Serve the soup immediately and drizzle with the remaining coconut milk. Garnish with cilantro, yogurt and salsa, if desired. I like to serve mine with naan or pita bread for dipping.

Storage and freezing tips

For storage: store this creamy pumpkin lentil soup recipe in hermetically sealed containers in the refrigerator for up to 4-5 days. Feel free to reheat it in the microwave or on the stove!
To freeze: let the soup cool completely and then transfer it to a freezer-safe container (or several containers for food preparation purposes). Freeze for up to 2 months. To reheat, first let the soup thaw in the refrigerator, then heat it in the microwave or on the stove.

Our favorite sides to serve this pumpkin lentil soup

What’s soup without delicious toppings? Here are some of our favorites to serve with the soup:

More pumpkin recipes to try

Get all our delicious pumpkin recipes here!

I hope you enjoy this delicious vegan pumpkin and lentil soup recipe! If you do, don’t forget to leave a comment and a rating so I know how you liked it. Enjoy, xo!

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Vegan Pumpkin and Lentil Soup

Time to prepare 10 minutes

Cooking time 40 minutes

Total time 50 minutes

Serves4 portions

Vegan Pumpkin Lentil Soup made with creamy coconut milk, delicious spices and plenty of pumpkin flavor. This easy pumpkin and lentil curry soup is packed with nourishing ingredients and lots of protein for a great lunch or dinner.

ingredients

½ tablespoon olive oil
1 diced white onion
1 large carrot, chopped
3 clove garlic, minced
½ tablespoon fresh grated ginger
1 tablespoon mild yellow curry powder
Optional: ¼ teaspoon cayenne (only if you like it a little hot)
3 cups water or vegetarian broth
1 cup green or brown lentils, sorted and rinsed
1 (15 oz.) can coconut milk (reserve 2 tablespoons for pouring over soup)
1 (15 oz.) can pumpkin puree
½ teaspoon salt, plus more to taste
Freshly ground black pepper
For garnish:
Extra fresh cilantro, diced
Greek yogurt
Salsa (it’s so good!)
Pita or naan bread for dipping

Instructions

Add olive oil to a large saucepan and place over medium-high heat. Once the oil is hot, add the onion, carrot and garlic. Sauté until the onion is translucent, about 3-5 minutes. Reduce heat to medium-low and add ginger, curry powder, and cayenne, stirring together for 30 seconds.
Then stir in the water/stock, coconut milk, lentils and pumpkin puree. If desired, you can reserve 2 tablespoons of coconut milk for drizzling on top after the soup is done. Season the soup with salt and freshly ground black pepper.
Bring the soup to a boil, then reduce the heat and simmer on medium-low for 30 minutes or until the lentils are soft and tender. The soup should thicken. (If it gets too thick for your taste, you can add an additional ½ cup-1 cup water or stock.) Taste and adjust seasonings as needed, adding more salt and pepper as needed.
Serve the soup immediately and drizzle with the remaining coconut milk. Garnish with cilantro, yogurt and salsa, if desired. I like to serve mine with naan or pita bread for dipping. Serves 4.

Recipe Notes

To freeze: let the soup cool completely and then transfer it to a freezer-safe container (or several containers for food preparation purposes). Freeze for up to 2 months.
To reheat: first let the soup thaw in the refrigerator, then heat it in the microwave or on the stove.