Foodie Friday

Healthy Recipe of the Week

Curried Pumpkin Lentil Soup

Image source: YMCA of Greater Seattle


  • 1 tablespoon Extra Virgin Olive Oil
  • 1 Sweet Onion (chopped)
  • 2 Cloves Garlic (minced)
  • 1 tablespoon Ginger (freshly grated)
  • 1 15-ounce can pumpkin Puree
  • 1 cup Dried Red Lentils
  • 6 cups Broth
  • 1 ½ teaspoons Curry Powder
  • 1 ½ teaspoons Garam Masala
  • Black Pepper and Salt, to taste


Heat the olive oil over medium heat and add the onion. Sauté until softened (about 5 minutes). Add the garlic and ginger and cook for one minute. Add the pumpkin puree, red lentils, broth, curry powder, and garam masala. Stir well. Increase heat and bring to a boil. Cover and reduce heat to low and simmer for 20 minutes, stirring occasionally. Taste and season with salt and pepper to taste and more curry powder and/or garam masala as needed.

Yields: 6 servings


YMCA. (2021, August 21). Recipe: Curried pumpkin lentil soup. YMCA of Greater Seattle Blog.

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