Lentil Pumpkin Soup Recipe
Lentil Pumpkin Soup Recipe photo by Taste of Home
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Lentil Pumpkin Soup Recipe

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Plenty of herbs and spices brighten up my hearty pumpkin soup. It’s just the thing we need on nippy days and nights. —Laura Magee, Houlton, WI
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 7 hours
MAKES: 6 servings


  • 1 pound red potatoes (about 4 medium), cut into 1-inch pieces
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup dried lentils, rinsed
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • 2 cans (14-1/2 ounces each) vegetable broth
  • 1-1/2 cups water
  • Minced fresh cilantro, optional

Nutritional Facts

1-1/3 cups: 210 calories, 1g fat (0 saturated fat), 0 cholesterol, 463mg sodium, 42g carbohydrate (5g sugars, 7g fiber), 11g protein. Diabetic Exchanges: 3 starch, 1 lean meat.


  1. In a 3-or 4-qt. slow cooker, combine first 10 ingredients. Cook, covered, on low 7-9 hours or until potatoes and lentils are tender. If desired, sprinkle servings with cilantro. Yield: 6 servings.
Originally published as Lentil Pumpkin Soup in Simple & Delicious October/November 2015

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momio User ID: 2526647 237695
Reviewed Nov. 19, 2015

"I was disappointed when I tasted this soup. Bland is an understatement. With the submitter saying plenty of herbs and spices I thought it was going to have flavor but it did not. All I could taste was lentils and not really even pumpkin that much. I added salt and still wasn't impressed so I added sausage which did help but I still was not crazy about it. I think it's much harder to flavor soup after making it. I think it's much better cooked with seasoning. I questioned the no salt but went ahead and followed the recipe. I wish I would have gone with my instinct."

annrms User ID: 2649709 236263
Reviewed Nov. 3, 2015

"I made this soup today as my TOH Cook's Corner Pumpkin Ingredient Challenge. I made it on the stove top and it took about 2 hours.[Brought the broth, water, potatoes & onions to a boil and simmered it on medium.] I doubled it because I had a large can of pumpkin. I used half white potatoes and half sweet potatoes. I also used canned lentils that I added after the vegetables were tender. I found the broth to be very bland when I tested it after 1 hour of simmering so I added salt, more garlic, ginger, and pepper. Not being satisfied still, I added a good amount of Penzey's Forward seasoning. That did the trick. I love the combination of lentils, onions and potatoes. The broth has a savory pumpkin taste. I garnished it with cut chives because we do not enjoy the taste of cilantro. I will definitely make this again with my additions. Thank you Laura for the inspiration."

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