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Lentil Pumpkin Soup

Garlic and spices brighten up my hearty pumpkin soup. It’s just the thing we need on a chilly fall day. —Laura Magee, Houlton, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 7 hours
  • Makes
    6 servings


  • 1 pound red potatoes (about 4 medium), cut into 1-inch pieces
  • 1 can (15 ounces) 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


  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low for 7-9 hours or until potatoes and lentils are tender.

Test Kitchen tips
  • Serve with cornbread or a French baguette.
  • Nutrition 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.

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    Average Rating:
    • bgsspecialkitty
      Feb 19, 2020

      No comment left

    • knollbrookcook
      Nov 1, 2019

      This soup turned out good, nice and thick. The crock pot made it easy to fix and forget. I put it together before I went to bed and turned it on low and had soup ready in the morning. I think it would be better to cut the potatoes much smaller. They cooked fine but the pieces seemed too large for soup. It was a fairly bland soup.

    • JCV4
      Oct 20, 2018

      I thought this was a nice, easy recipe. Good flavor and very warming on a cold day!

    • Kristens198
      Dec 28, 2017

      I used chicken broth, added cilantro, splash of white wine, added about 1 t turmeric and a dash of curry, served with chow mien noodles. I used a fresh pumpkin, and made a double batch. Next time I might blend up the pumpkin first because it was still in chunks.

    • Laura
      Nov 11, 2017

      Once i realized between the parties and lentils there were just to few spices for our liking. Tripled the garlic, doubled every other spice. Also added 2 tsp red pepper flakes. For us, this was wonderful. Thank you for the base recipe. The second batch a week latet, we went with smoked paprika. Thank you again. Great base!!

    • momio
      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
      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.

    • teresacrops
      Oct 7, 2015

      No comment left