Photo courtesy Monika Grabkowska

Pumpkin and Lentil Soup

Out with the PSL and in with the soup!



When I think of Autumn, I think of pumpkins – not only of the jack o’ lantern iteration we’ve all carved into shapes ranging from eerie to pedestrian – of spooky faces aglow on neighborhood porches. Instead, I think fondly of the pumpkin costume my oldest daughter wore this past Halloween. How she struggled to stretch her little arms out as neighbors extended bits of sweet candy for her to place in her matching pumpkin basket. I remember her bright blue eyes lit up with the excitement of the night and how rosy her cheeks were from the brisk cold air. It surprises me that I didn’t manage to deter her adoration of all things pumpkin with all of the pumpkin accessories she wore in addition to her costume. As a matter of fact, it has been one of the things she has been most excited about this Autumn… pumpkin everything. Pumpkin roll with cream cheese filling, pumpkin muffins, pumpkin seeds, and pumpkin soup. If, like us, you find yourself with extra pumpkins to chop up, or if you’re having a mellow Halloween and want to cook up some seasonal fare, this recipe from our friends at Honestly Healthy is a heart warming and delicious option. Happy Halloween, friends & happy eating!

Photo courtesy Monika Grabkowska

Pumpkin & Lentil Soup Serves 2-3

  • 3 1/2 cups pumpkin peeled and cut in 2 inch chunks
  • 1 clove garlic, finely chopped
  • 1 tsp cumin 1tsp fennel seeds
  • 1 tbsp sunflower oil
  • Generous pinch of pink Himalayan salt
  • 2 cups boiling water
  • 1 tbsp vegetable boullion powder
  • 2/3 cup red lentils
  • 1 piece of Kombu seaweed

Sautée the garlic in the sunflower oil with the fennel seeds, cumin and Himalayan salt for 1 minute. Add the pumpkin and coat it with the spices. Add all the stock and leave on a medium to high heat for 12 minutes. Pour into a blender and blend until smooth. (You can enjoy it like this or carry on to the lentil stage!) Pour the soup back into the pan and on a medium heat, add the lentils and piece of Kombu and leave to cook for 20 minutes. Add 1/4 cup of water and cook for another 20 minutes. Take off the heat and take the Kombu out and serve hot. If you want to serve inside a squash, buy an onion squash and put into the oven at 350°F for 1 hour. Slice the top off and scoop out the seeds and the pour the soup inside.

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