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Pumpkin and Lentil Soup Recipe


  • 300 g purple onion, rough chopped
  • 1/4 cup olive oil or coconut oil
  • 2 kg sweet pumpkin, peeled and rough chopped into chunks (I used butternut)
  • 300 g celery, rough chopped
  • 1 tin Eden lentils or OR 1.5 cups soaked and cooked brown lentils or Global organics
  • 1 tbsp curry powder (use one you like with the level of spice that suits)
  • 1 tbsp honey
  • 1 tsp ground cinnamon
  • 2-3 pinches salt
  • 1 litre stock veggie, chicken or beef, whatever you prefer


  • 1 handful each parsley and coriander, chopped (optional)


  • 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.