Pumpkin & Lentil soup

I’ve got half of pumpkin in my fridge this morning. I should make something out of it or it will be wasted. I wanted something satisfying and delicious but without sugar, so the pumpkin puree cookies wasn’t an option.

Ķirbju un lēcu zupa

So I made Pumpkin end Lentil cream soup without cream. There is no need to add cream. We topped it with grated Parmesan cheese.

Here you go,

Pumpkin & Lentil soup

  • Servings: 4
  • Difficulty: easy
  • Print

One-pot wonder that is easy to make. Delicious!

Ķirbju un lēcu zupa


  • 2 tbsp good quality oil
  • 2 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1 kg pumpkin flesh, cubbed
  • 3/4 cup red lentils
  • 1 liter vegetable stock
  • salt and pepper to taste
  • freshly grind Parmesan cheese


  1. Pour oil in a pot. Add onion and garlic. Cook for few minutes until golden brown.
  2. Add pumpkin and lentils and stock. Cover and cook for 25 minutes or until the lentils and pumpkin are cooked.
  3. Season with salt and pepper. Serve with grated cheese.


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