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.

About rrluthi

Certified fitness expert with a passion for educating and empowering people of all ages (young "kiddos" to the active aging "baby boomers") about the benefits of adopting and maintaining an active, healthy lifestyle, preventing injury, and feeling good. Proven strengths applying cutting-edge fitness/wellness concepts and research through roles as a health coach, fitness trainer, group exercise instructor, and rehabilitation aide—in addition to promoting these concepts in a more systematic way through blogging and social media, community outreach, and corporate wellness program facilitation.
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