Pumpkin (or squash), Lentil & Turmeric Soup

Don’t know what to do with your leftover pumpkin? This soup is delicious, hearty and full of nutrients!

Gluten free
Wheat free
Reduced sugar, diabetic friendly

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  • soups-starters
  • lunches
  • sides-light-meals-and-salads


  • 1 tbsp oil
  • 2 white onions, diced
  • 3 garlic cloves, finely chopped
  • 1 tbsp ginger, finely chopped
  • 1 red chilli (deseeded) and finely chopped
  • 1 tsp turmeric
  • 250g/7oz split red lentils
  • 700g/25oz pumpkin or butternut squash, peeled and diced
  • 1 lemon (juiced)
  • 1-1½L/35 fl oz hot vegetable stock

Optional serving suggestions: fresh coriander or parsley, croutons, sprinkling nutritional yeast, grated vegan cheese, toasted seeds, finely chopped chilli, swirl of vegan cream


  1. Heat the oil in a large pan. Fry the onions until softened and starting to turn golden.
  2. Stir in the garlic, chilli, turmeric and ginger and fry for approximately 1 minute.
  3. Add the pumpkin flesh and lentils, then pour in the hot stock. Season, cover and simmer for 20-25 minutes until the lentils and vegetables are tender.
  4. Add the lemon juice towards the end and then blitz the mixture with hand blender or in a food processor until smooth.
  5. Taste for seasoning.

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