Pumpkin and lentil soup

A good pumpkin soup is such a comforting winter winner. A couple of months into winter though, and you’re searching for a spin and a twist, right?

This soup was originally a bit of a leftovers mish mash creation that we loved so much, I properly made it today – 2 days later, again, so that I could write out the recipe. I hope you enjoy it as much as we did!

Serve with toast, croutons, or as we did with fresh herbs and a few chunks of fresh goat’s cheese.

I hope you enjoy on your next cold day – it’s a winner in my books! Find us at Instagram @lowtoxlife.

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Pumpkin and Lentil Soup Recipe



  • Fry off the onions in the oil in a big soup or crock pot on medium-high until golden brown
  • Add celery, curry powder and cinnamon and stir through. Wait a minute.
  • Add pumpkin, honey, lentils and stir through
  • Add the stock and salt (and herbs if adding) and bring to the boil
  • Cover with a lid and bubble on low-medium for 30 minutes. Blend with a stick blender at the end for a smooth soup or leave it chunky. Up to you!
  • It’s that simple.


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