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Pumpkin and red lentil curry soup recipe

Pumpkin and red lentil curry soup recipe

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  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Squash soup
  • Pumpkin soup
  • Spicy pumpkin soup

Perfect for a cold winters day with that little kick. Slow cooker on in the morning, perfect when you get home.

14 people made this

IngredientsServes: 8

  • 1.5kg pumpkin of your choice
  • 1 leek
  • 300g dried red lentils
  • 1.2 litres vegetable stock
  • 2 tablespoons curry

MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min

  1. Chop the pumpkin, place in slow cooker. Peel of skin if desired prior. Chop leek, add to slow cooker. Pour dried red lentils on top of pumpkin. Mix through. Add curry to vegetable stock, mix through and add liquid mix to vegetables. Mix through yet again. Slow cook on low for 8 hours, high for 4 hours, mash with a potato masher when ready. Serve with fresh crunchy bread if desired!

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Reviews in English (2)

5-Ingredient Pumpkin Curry Soup in a Slow Cooker

Is it cold where you are? It’s been downright freezing in our neck of the woods and the wind has been howling! That said, I’m happy for the snow falling on our local mountains (goodbye drought!) and it gives me a nice excuse to snuggle up with a warm bowl of goodness, like this Thai-inspired pumpkin curry soup.

This recipe is from the new home-style cookbook of one of my favorite people, Stephanie O’Dea. She is not only the sweetest, spunkiest lady I’ve ever met, she’s also world renown for her many years of dedication to all things slow cooker (she’s often been dubbed, “the crockpot lady”). Her latest title is 5 Ingredients or Less Slow Cooker Cookbook.

To note, this pumpkin curry soup recipe is dairy-free but the entire book is not. However, the recipes are so simple that even if they aren’t naturally dairy-free (many are), they are quite easy to adapt with the swap of a convenient ingredient (usually butter or cheese). And Sarah (who has a severe milk allergy in her family) can vouch that Stephanie’s recipes are fabulous and versatile, even for those of us who are dairy-free. And ALL of the recipes in 5 Ingredients or Less Slow Cooker Cookbook have a gluten-free option.

5 Ingredients or Less Slow Cooker Cookbook is quite HEFTY. The intro is very brief, leaving room for tons of recipes, many with gorgeous full color photos (like the one for this pumpkin curry soup, for example). Aside from the freebies (salt, pepper, cooking spray and water), this cookbook holds true to its 5 ingredient claim with many recipes literally taking just 5 minutes to prepare, too! Overall, a great one for your everyday collection or for gift giving to all levels of cooks (even newbies) – in fact, I’m gifting a copy to my niece (shhh, don’t tell)!

As usual, I like to give you a fun little sampling of the recipes you will find within. Some of the already dairy-free gems that caught my eye in the 5 Ingredients or Less Slow Cooker Cookbook include Sweet Chipotle-Glazed Party Meatballs, Potato Hash, Barbecue Baked Beans, Cranberry Chutney Chicken, Spanish Rice Tomatoes, Tofu Tacos, Mediterranean Beef Brisket, Hold the Beans Chili, and this wonderful Pumpkin Curry Soup …

1-2” section of ginger, skin on

1 tablespoon neutral oil (e.g. grapeseed)

3/4 teaspoon salt + 1/8 teaspoon black pepper, divided use

1 can pumpkin puree (13.5 oz / 400 ml can)

1 cup red lentils, uncooked & well rinsed

2 large cloves garlic, minced

3 cups vegetable stock (plus extra to thin, if desired)

1 1/2 teaspoon curry powder

1 can full-fat coconut milk (13.5 oz / 400 ml can)

For garnish: Salt & pepper (to taste), Fresh herbs (green onion, cilantro), Toasted pepitas, Yogurt (of choice), Spices (red pepper flakes, curry powder)

Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry

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I have a confession to make. I like to promote peace in the kitchen, but the truth is, we have a bit of a battle brewing here at our house.

My guy has come to hate pumpkin.

And I have single-handedly created that pumpkin-hating monster, because I love the stuff. For every pumpkin recipe I post, I’ve probably attempted another five that don’t make it to the blog. Come fall, I try it in practically everything. It’s the perfect storm of my loving the season, craving all that is pumpkin and pumpkin spice, and being a crazy food blogger.

Don’t get me wrong – he’ll eat it. He actually really likes this Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry (probably because you can’t really overtly taste the pumpkin). But it’s funny – I’ll put a bowl of chili in front of him and he’ll ask with trepidation, “is there pumpkin in it?” And when I say yes, he tries to mask his disappointment … and then he digs in anyway. He’s a trouper.

But one of these days it might just get ugly. It’s brewing. I can feel it. This is how wars start, right? No? Not really? Well, good. But I suppose I should chill on the pumpkin for the sake of the family.


Like this curry, my fellow pumpkin-loving sisters and brothers. This curry is the pumpkin bomb. Creamy, cozy, easy, and utterly delicious-y.

It came about one morning not long ago when I was prepping for this Slow Cooker Pumpkin Red Lentil Chili. The lentils were in, the pumpkin puree was in, the onion was in … and then I realized I really wasn’t feeling chili. What I was really craving was something akin to this chickpea curry, a recipe a friend had recently tried and enthusiastically described and I couldn’t get it out of my head.

And so I decided to go that direction instead. The result was incredible, and with a couple of minor tweaks to the original experiment, this creamy, satiating curry recipe was created.

Another confession, while I’m at it: I’m pretty clueless about Indian food. I’ve been to Indian restaurants a handful of times (oh my gosh deliciousness), but not nearly enough. I am getting more and more into making this cuisine at home, so I’m learning. But I wasn’t entirely sure what to call this. It has lentils in it, so is it technically a dal? I’m thinking no because it has chickpeas in it, but if I’m completely off with the naming of this recipe, I have to beg forgiveness. I’m working on it!

So how does it taste? DELICIOUS! Seriously, this stuff is so easy, yet so good. Throw it all in the Crock Pot in the morning, and with a pot of rice added to the mix, you’re good to go in the evening.

The lentils add heft and protein the chickpeas are just plain awesome as always the pumpkin contributes to a creamy, slightly sweet base that pairs perfectly with the curry spices. I mean, with tastiness like this, how can I ever step away from the pumpkin?! (Sorry, babe.)

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

One Pot Red Lentil Pumpkin Soup

  • Author: Dietitian Debbie
  • Prep Time: 5 Min
  • Cook Time: 15 Min
  • Total Time: 20 minutes
  • Yield: 6 - 8 1 x
  • Category: Soup, Entree
  • Method: Stove-Top
  • Cuisine: Vegan, Indian-Inspired, Gluten Free


This one pot red lentil pumpkin soup is super simple to whip up on even the busiest weeknight. A hearty vegan soup that will fill you up on a cold night.

Recipe Summary

  • 1 cup red lentils
  • 1 cup brown lentils
  • 8 cups water
  • ½ teaspoon turmeric
  • 1 tablespoon canola oil
  • 1 large onion, diced
  • 2 tomatoes, cored and chopped
  • 3 cloves garlic, minced
  • 1 ½ tablespoons curry powder, or to taste
  • 2 teaspoons ground cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cloves
  • 2 cups peeled, cubed (1-inch), seeded pumpkin
  • 2 potatoes, unpeeled and chopped
  • 2 carrots, peeled and diced
  • 2 cups packed fresh spinach, chopped
  • 1 Granny Smith apple, unpeeled, cored and diced

Place the red and brown lentils in a pan with the water and turmeric. Cook over medium-low heat until tender, about 45 minutes. Drain, reserving 2 1/2 cups of the cooking liquid.

Meanwhile, heat the canola oil in a large, deep pot over medium heat. Stir in the onion, and cook until tender and transparent, about 5 minutes. Stir in the tomatoes and garlic cook 5 minutes more, stirring occasionally. Mix in the curry powder, cumin, salt, pepper, and cloves. Add the cooked lentils, reserved cooking liquid, pumpkin, potatoes, and carrots. Cover, and cook over medium-low heat until the vegetables are tender, 35 to 45 minutes. Stir in the spinach and apple. Cook until the pumpkin can be easily pierced with a fork, about 15 minutes more. Adjust seasonings to taste.

Pumpkin Coconut Lentil Soup

Flavorful pumpkin. Creamy coconut. Hearty lentil. Warm curry. Just as Tina Turner would say, Fall, you’re simply the best. This soup is the perfect healthy soup that transitions well from fall into the New Year for more Meatless Monday (or Tuesday, Wednesday, or Thursday) dinners!

Pressure Cooking with Lentil

We recently received these Power Pressure Cookers XL and Aubrey and I absolutely love them. We did several posts here, and this is one that is SO easy to do in your pressure cooker. Done in about 10 minutes, the pressure cooker is a dream at cooking up soups quickly, even ones with lentils in them. You can even brown in your pressure cooker before you cover and begin the pressure cooking process. Just turn on the appliance, select any button (except slow cook), add butter (or oil) and your onions and garlic, and you’re good to go! Once they’re browned, add the remaining ingredients, top with the lid, set it and forget it. With soup, it’s usually a good idea to do a natural, or slow release. When a quick-release is done, the contents shake and move around and bubble a lot, sometimes creating a frothy mixture.

Serve with crusty bread, biscuits, rolls, whatever you have on hand. Try these Cheddar Chive Biscuits…

My husband teases me whenever it’s a chilly, rainy day because he knows he can count on a soup and rolls (or rolls) for dinner. I mean, really, what else would you eat? Living in Texas (and previously California), you gotta take advantage of those cozy days! Lets be honest though, I made this on a warm, dry day and it was still delicious. And yes, the rugrats loved it too.


  • 1 cup Kaddu (Parangikai/ Pumpkin) , diced
  • 2 tablespoons Thai Red Curry Paste
  • 1 cup Coconut milk , thick
  • 2 cups Vegetable stock
  • 1 teaspoon Black pepper powder
  • 1 tablespoon Coconut milk , to garnish
  • 2 tablespoons Extra Virgin Olive Oil , extra virgin
  • Salt , to taste
  • 1 Thai Red chilli (Birds Eye Chilli) , for garnish
  • Coriander (Dhania) Leaves , for garnishing For Red Thai Curry Paste
  • 3/4 Onion , chopped
  • 1 Lemongrass
  • 10 Fresh Red chillies , soaked in warm water for 10 minutes
  • 4 cloves Garlic , roughly chopped
  • 1 inch Ginger , or galangal, sliced
  • 1 tablespoon Cumin seeds (Jeera)
  • 1/2 teaspoon White pepper powder
  • Salt , to taste
  • 1 tablespoon Lemon juice

Serves 4:

  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 1/2 tbsp of curry powder (mild or hotter, depending on your taste)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 4 heaped tbsp red lentils (rinsed)
  • 2lbs pumpkin or butternut squash, peeled, deseeded, and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 large carrot, peeled and chopped
  • 3 1/2 cups hot vegetable stock
  • 1 1/4 cups half fat milk
  • Juice of half a lime
  • Sweet chili sauce to serve
  • Small bunch of cilantro

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram using the hashtag #nutmegnanny

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Monday 9th of October 2017

Brandy, this looks flavorful and filling. I love the colors, and this is a great recipe idea for when I have my vegetarian guests over! I never tried Zoup, but will look it up now. Thank you!

Friday 6th of October 2017

Amazing ! i love your noodle soup and this is one of my favorite recipe and your soup looks many colorful and so yummy. Thanks so much.

Wednesday 4th of October 2017

My favorite way to use broth is for gravy, but that is usually a beef broth.