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

One-pot wonder that is easy to make. Delicious!
Total Time 40 mins
Servings 4


  • 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


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

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