Pumpkin and Lentil Soup Recipe from Frutta Si

Pumpkin and Lentil Soup Recipe

Cook Time: 50 minutes


Servings: 4


  • 1/2 butternut pumpkin, peeled and cut into chunks
  • 3 cloves garlic, roughly chopped
  • 1 knob ginger, peeled and thinly sliced
  • 1 onion, roughly chopped
  • 6 cups water
  • 1 tsp turmeric powder
  • 1/2 tsp chili flakes
  • 200g red lentils
  • 1 onion, sliced into thin rings
  • 3 cloves garlic, thinly sliced
  • 1/2 tbsp canola oil


  1. Place garlic, onion, ginger, lentils and water in a medium saucepan.
  2. Bring mixture to boil before adding turmeric powder, chili flakes and a pinch of salt flakes. Lower heat and let mixture simmer, about 20 minutes, covered.
  3. Meanwhile, place pumpkin in a large pot of water. Bring water to boil and keep it boiling until tend, about 10 minutes. Then turn heat off and drain pumpkin.
  4. Bring lentil mixture back to boil and let boil for 5 minutes, uncovered.
  5. Turn heat off and add pumpkin in. Let cool.
  6. Blend the soup into a puree, in batches. Onion Topping
  7. Heat oil in a medium frying pan.
  8. Add onion rings and fry until they soften and start to turn colour.
  9. Add garlic slices in and fry until onion rings are golden brown.






Canola oil

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