Pumpkin and Lentil Soup

We’ve had some strange days of weather recently.  This photo isn’t the best, but in it you can see a rainbow, really dark clouds to the North over the lake, and you can tell that it is 100% sunny behind me by the way the trees are shining with light.  Add to that some lightning and snow all in the same day and you can see what I mean – strange!  But kind of beautiful, really…

IMG_4865It definitely means that it is weather for soup!  Add to that my success with a loaf of sourdough (after several ended up out in the compost for various reasons…), and it was a perfect night to try a pumpkin and lentil soup!

IMG_7912Best of all, it’s also quick and easy to prepare!

Pumpkin & Lentil Soup

Serves 4.


  • 1 small sweet onion, diced
  • 1 yellow or orange sweet pepper, diced
  • 1 rib celery, diced
  • 1/2 cup lentils, rinsed and drained
  • 1/2 cup orzo or other small pasta (optional)
  • 1 Tbsp olive oil
  • 2 Tsp grated giner
  • 1 Tsp curry powder
  • 1 Tsp cumin
  • 3.5 cups vegetable (or chicken) stock (learn to make your own here)
  • 1 15-oz can of pumpkin puree (or learn to make your own here)


  1. In a large pot or dutch oven, cook onion, pepper, and celery in oil over medium-high heat until they start to become soft.  Add lentils and cook for 2 minutes.
  2. Whisk in ginger, curry powder, cumin, stock, and pumpkin.
  3. Bring to a boil and reduce heat to medium-low.
  4. Add pasta (if using) and simmer, covered, for 25 minutes or until the lentils are tender.

IMG_7921Enjoy your hearty and delicious meal!



4 thoughts on “Pumpkin and Lentil Soup

  1. I made this soup for dinner tonight and it was SO good! Glad there was enough left to freeze for another night. I can still smell the fragrance of curry. We didn’t have homemade bread, but did have yummy grilled cheese sandwiches with it-I am so full!

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