Top 5 Quick & Easy Winter Soups: No 5 Vegetarian Spicy Lentil and Pumpkin Soup Recipe

This spicy lentil and pumpkin soup recipe is a great hearty stew style soup, packed full of very healthy legumes and vegies. Most people expect vegetarian food to be boring and bland, but this is anything but! This recipe makes approximately 10 bowls of soup, so it is perfect if you are feeding a crowd (or just put the leftovers in individual containers in the freezer for quick instant meals).

Spicy Lentil and Pumpkin Soup Recipe Ingredients

  • 2 cloves garlic, freshly pressed
  • 2 birds eye chilli’s, finely chopped
  • 6 button mushrooms, roughly sliced
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/4 butternut pumpkin, chopped into bite size dice
  • 1200g tin chopped tomatoes
  • 2 cups chicken stock
  • 2 cups brown or green lentils (left to soak in plenty of water overnight in the fridge)
  • 100ml coconut cream
  • Large handful of fresh coriander, chopped

Spicy Lentil and Pumpkin Soup Recipe Method

You need to start a day ahead with this recipe, and soak the lentils in plenty of fresh water in a bowl in the fridge overnight. Once they have been soaked, simply drain them, rinse in fresh water, then drain again.

Heat a good glug of olive oil over medium heat in a large saucepan or stock pot. Add onions and cook for a few minutes until slightly golden brown. Add the garlic, mushrooms, chilli, cumin and coriander and cook for a further few minutes, stirring often. Add drained lentils, pumpkin, tomatoes and stock and stir to combine.

Bring to the boil, then turn down the heat, put the lid on (slightly ajar) and allow to simmer for 30-40 minutes until the lentils and pumpkin are tender. Turn off the heat, add the coconut cream and coriander and stir thoroughly. Serve in large bowls with warm crusty bread.