Pumpkin and lentil soup

Pumpkin and lentil soup



  • 2 tbsp olive oil
  • 1 red onion, diced
  • 1 small chilli, chopped
  • ½ tsp garam masala
  • ½ tsp ground cumin
  • ½ (600g-800g) butternut pumpkin, cubed
  • 3 cups water
  • 2 tbsp chicken-style stock powder
  • 1/2 cup of red lentils


In a medium saucepan, heat the oil and fry the onion, chilli, garam masala and cumin until the onion becomes translucent.

Add the pumpkin and fry for 2 minutes.

Pour in the water and add the stock powder. Bring to the boil and simmer for 15 minutes.

Add the lentils and simmer for a further 15 minutes.

Using a stick blender, blend until smooth.


  • Top soup with chopped tomato and fresh coriander if you happen to have some.
  • For a chunkier soup, mash pumpkin with a potato masher instead of using a stick blender.
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Find related soup recipes

Serving Suggestions


Leave A Comment