Easy & Quick Pumpkin Mixed Lentil Soup

Easy & Quick Pumpkin Mixed Lentil Soup

Prep Time: 15 mins
Cook Time 30 - 40 mins
Total Time: 45 - 50 mins 
Servings: 4

Ingredients: 

• 1 tablespoon olive oil
• 1 yellow onion, peeled and finely sliced
• 1 kg pumpkin, peeled and cut into cubes
• ½ cup red lentils
• ¼ cup green lentils
• ¼ cup brown lentils
• 1 litre vegetable stock (add a bit more if needed for consistency)
• 1 tablespoon fresh ginger, finely grated
• 1 teaspoon sea salt (adjust to taste)

Instructions

1. Prepare the base

• Heat the olive oil in a large pot over medium heat.
• Add the sliced onion and cook for 5–6 minutes, stirring often, until softened and lightly golden.

2.Add the aromatics

• Stir in the grated ginger and cook for another minute until fragrant.

3. Add pumpkin and lentils

• Add the pumpkin cubes, red lentils, green lentils, and brown lentils to the pot. Stir well to coat everything in the oil and aromatics.

4. Pour in the stock

• Add the vegetable stock and bring the mixture to a boil.
• Reduce the heat to low, cover, and simmer gently for about 35–40 minutes, stirring occasionally.

💡 Tip: Red lentils will break down and thicken the soup, while the green and brown lentils should become tender but still hold their shape.

5. Season and blend (optional)

• Stir in the salt and adjust to taste.
• If you prefer a smooth soup, blend it with an immersion blender or in batches until creamy. For a rustic texture, blend only half and leave some chunks.

6. Finish and serve

• Add more stock or water if the soup is too thick.
• Reheat gently, then ladle into bowls.
• Garnish with a drizzle of olive oil, fresh herbs, or a swirl of coconut milk if you like.