Pumpkin (or squash), Lentil & Turmeric Soup

Pumpkin (or squash)

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

Easy recipeEasy Gluten free Wheat free Reduced sugar, diabetic friendly
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Preparation time

Cook time


  • 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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