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  • Recipe

    Pumpkin and Red Lentil Soup Recipe

    Simone Austin
    Written by Simone Austin | Dietitian
    Pumpkin and red lentil soup recipe

    How to Make My Favourite Pumpkin and Red lentil Soup

    Serves 8


    • 1 tablespoon extra virgin olive oil
    • 4 rashers of short cut bacon
    • 2 cloves of fresh garlic chopped
    • 5 cups peeled, pumpkin cut into chunks
    • 1 large brown onion chopped finely
    • 4 cups chicken stock
    • Freshly ground black pepper
    • 2 teaspoons of curry powder
    • 1 teaspoon nutmeg
    • ¼ dry red lentils, washed
    • Optional: 2 tablespoons of milk powder


    1. Peel and cut pumpkin into cubes.
    2. Chop the bacon and onion into small pieces and sauté in 1 tablespoon of extra virgin olive oil until soft and slightly brown in a large saucepan.
    3. Add in 2 cloves of chopped fresh garlic and cook for a minute.
    4. Add the chopped pumpkin, lentils and chicken stock.
    5. Add the curry powder, nutmeg and cracked black pepper.
    6. Simmer until pumpkin is very soft and lentils cooked.
    7. For a creamy soup mix the 2 tablespoons of milk powder with a little water into a paste and add in, stirring well. Cook for another minute or two.
    8. Cool the soup a little and blend until smooth.
    9. To serve sprinkle with some fresh parsley, chives or Parmesan cheese.

    Watch Simone make her favourite pumpkin soup!