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Pumpkin and Red Lentil Soup Recipe

Simone Austin
Written by Simone Austin | Dietitian
Pumpkin and red lentil soup recipe

How to Make My Favourite Pumpkin and Red lentil Soup

Serves 8


  • 1 tablespoon extra virgin olive oil
  • 4 rashers of short cut bacon
  • 2 cloves of fresh garlic chopped
  • 5 cups peeled, pumpkin cut into chunks
  • 1 large brown onion chopped finely
  • 4 cups chicken stock
  • Freshly ground black pepper
  • 2 teaspoons of curry powder
  • 1 teaspoon nutmeg
  • ¼ dry red lentils, washed
  • Optional: 2 tablespoons of milk powder


  1. Peel and cut pumpkin into cubes.
  2. Chop the bacon and onion into small pieces and sauté in 1 tablespoon of extra virgin olive oil until soft and slightly brown in a large saucepan.
  3. Add in 2 cloves of chopped fresh garlic and cook for a minute.
  4. Add the chopped pumpkin, lentils and chicken stock.
  5. Add the curry powder, nutmeg and cracked black pepper.
  6. Simmer until pumpkin is very soft and lentils cooked.
  7. For a creamy soup mix the 2 tablespoons of milk powder with a little water into a paste and add in, stirring well. Cook for another minute or two.
  8. Cool the soup a little and blend until smooth.
  9. To serve sprinkle with some fresh parsley, chives or Parmesan cheese.

Watch Simone make her favourite pumpkin soup!