• Dina

Spiced Pumpkin Soup

Nothing is better than a golden hot bowl of soup to warm you on a crisp autumn afternoon.

Unlike most pumpkin soup recipes, this recipe is especially hearty and spicy. The addition of vegetables such as potatoes, carrots and onions makes it thick, creamy and full of flavour. And for fun autumn flair, serve the soup in hollowed-out roasted pumpkin shells.

Spiced Pumpkin Soup

Prep Time: 10 minutes

Cook time: 30 minutes

Yields: 3-4 servings 


2 cups red pumpkin, cubed 

1 medium carrots, cubed 

1 medium potato, cubed

1 medium onion, chopped

1 cup red lentils

2 tablespoons olive oil 

1 teaspoon paprika

1 teaspoon cumin

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon dried thyme  

6 cups water

To serve:

2 small carved pumpkins 

2 tablespoons olive oil

Garnish ( optional ):

Pomegranate seeds 

Fresh thyme sprigs


Chop the vegetables into small similar sized cubes, so they cook at the same speed.

Heat two tablespoons of olive oil to a large pot on a medium heat.

Add two tablespoons of olive oil to a large pot and add the chopped vegetables and saute for 3-4 minutes. Add the lentils and spices and stir to combine.

Add water to the pot and bring to a boil, uncovered then reduce the heat and let simmer until the vegetables are tender, about 20 minutes. 

Remove from heat and use a hand blender to blend until smooth and creamy.

To serve:

Cut a lid off the top of the pumpkin. Scoop out the seeds and all stringy parts. Brush the inside of the flesh with oil. Set pumpkin on a large roasting pan and roast in the oven for 20 minutes.

Let rest until warm then serve the soup inside them.

Garnish the soup with pomegranate seeds and fresh thyme. 

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