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lentil pumpkin soup in a bowl

Fall Pumpkin Lentil Soup

Simple, nutrient-packed, and flavorful lentils cooked in aromatic spices of garlic, ginger, and curry powder that simmers in a coconut/pumpkin broth.
5 from 1 vote
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Course: soups
Cuisine: Indian Fusion
Keyword: fall soups, summer soups
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people



  • 1 cup red split lentils
  • 1 onion, diced
  • 1 carrot, chopped
  • 1 tsp ginger paste or 1/2 tsp dry ground ginger
  • 2 garlic cloves, diced or pressed
  • 1/2 tsp chili powder or more for added spice
  • 1 tsp curry powder
  • 1/2 tsp turmeric powder
  • 1/4 tsp allspice
  • 2 cups stock, vegetable or chicken may need to add more pending on the desired consistency
  • 1 15 oz pumpkin, canned
  • 1 15 oz coconut milk light or full fat
  • salt to taste
  • cilantro, pumpkin seeds, fresh lime, and chili oil for garnishing optional

Chili Oil

  • 1.5 cups olive oil, extra virgin
  • 1/4 cup dried whole chilies or 3 tbsp. ground red chili flakes


  • In a medium stockpot, heat oil over medium heat. Add onion and carrot 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, broth, and red lentils and 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).

Chili Oil

  • heat the oil over medium heat in small stock pan for a few minutes, just until it begins to smoke. Remove the pan from the heat and let it cool for a few minutes. Be mindful that olive oil has a low smoking point, and if heated up too much for too long its flavor can change.
  • Slowly and carefully pour the oil over the crushed chili pepper, making sure that the oil completely covers them. If necessary, use a spoon to stir so that all the chili is submerged. If using the whole chiles, add them now, and stir.
  • Set the oil aside to cool for at least an hour or two. 
  • Once cooled, you can taste the oil. If it's to your liking, strain the oil to remove the crushed chili peppers. If you'd like more heat and flavor, cover the oil and allow it to infuse overnight or for as long as desired before straining—Once it's to your liking strain into a jar with tight lid seal. If using whole chilies can leave 1-2 in however the spice will amplify with time.


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