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The Best Curry Pumpkin Lentil Soup

Curry pumpkin lentil soup is simple, nutrient packed, and highly addictive. The lentils are simmered in aromatics of ginger and garlic with the sweet flavors of curry flair with just a hint of spice finished in a rich coconut broth!

bowl of curry pumpkin lentil soup

Key Notes:

  • Not only is this soup bursting with savory flavors it is also a powerhouse packed with nutrients and anti-inflammatories.
  • The soup takes 30 minutes from start to finish.
  • If you don’t like coconut milk whisk in a scoop of yogurt or cream at the end for added creaminess.
  • Blend half of the soup with an immersion blender for thicker consistency.
  • Most importantly be sure to add a squeeze of fresh lime juice for garnishing. It really brings out the flavors.
  • Chili oil adds a nice flavor as a topping. If you don’t have any on hand Christine Benlafquih has a simple recipe here.
  • If you’ve never made it before click here for an easy recipe from.

Curry Pumpkin Lentil Soup

Simple, nutrient-packed, and flavorful lentils cooked in aromatic spices!
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course soups
Cuisine Indian Fusion
Servings 4 people


  • 1 cup red split lentils
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 tsp ginger, freshly grated
  • 1 tbsp MSA's curry powder
  • 1 15 oz pumpkin, canned
  • 3 cups water or broth
  • 1 15 oz coconut milk light or full fat
  • salt to taste
  • cilantro, toasted pumpkin seeds, fresh lime, and chili oil for garnishing optional


  • In a medium stockpot, heat oil over medium heat. Add onion and sauté about 6 minutes, until nearly soft. Add salt to taste.
  • Add garlic/ginger and cook for 3-4 minutes. Add in all spices and saute for 30 seconds.
  • Stir/whisk in pumpkin, coconut milk and lentils. Bring to a boil. Lower heat to low simmer; simmer 15 to 20 minutes, or until lentils are soft, but not mushy. Again add salt accordingly.
  • Stir in coconut milk adjust seasonings accordingly. Add fresh lime juice. Garnish with cilantro, pumpkin seeds, and chili oil (optional).


Wine/Beer Pairing Recommendations:

  • Pair with a light dry rose or a Viognier or even something a little sweeter like Riesling.
  • Pair with a light beer such as hefeweizen or a pale ale.
Keyword fall soups, summer soups

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