Curried Pumpkin Red Lentil Soup: My Spooktacular Fall Favorite
Every year, as pumpkins take over the markets and the air turns crisp, this Curried Pumpkin Red Lentil Soup makes its return time and time again. I find myself making this recipe on repeat every single Halloween, and it never gets old!
With pumpkins everywhere, this soup is the ultimate cozy comfort for the cooler autumn nights ahead. Packed with bold, warming spices like those found in Arvinda’s Curry Powder—including turmeric, black pepper, cardamom, and cinnamon—it offers up rich, comforting flavours that are perfect for the fall season.
Whether you’re looking for a festive Hallowe'en recipe or simply a delicious way to make the most of pumpkin abundance, this soup is a winner. The lentils add heartiness, while the spices elevate the pumpkin in a way that’s both unique and satisfying.
Move over sugary treats! This Hallowe'en (as always!), I’m opting for this nourishing, spooktacular soup. It’s vibrant in color, celebrates seasonal ingredients, and offers Indian spice flavors that warm you from the inside out.
A perfect dish for Hallowe'en gatherings, autumn dinners, or just a comforting meal to warm up after a chilly fall day, I hope you return to this soup recipe as I do, year after year.
Maybe this is something you can serve up during the Toronto Blue Jays' World Series showdown against the LA Dodgers? #GoJaysGo! #BlueJayOween #HappyHalloween #BlueJaysHalloween
Curried Pumpkin Red Lentil Soup
Ingredients:
1 CUP red lentils
1 CUP cubed pumpkin
1 1/2 TSP. sea salt, divided (add more to taste)
1 TBSP. olive oil or ghee, plus extra for garnish
1 small onion, finely chopped
2 TSP. pureed garlic
1 TBSP. ARVINDA'S CURRY POWDER or ARVINDA'S MADRAS CURRY POWDER
5 CUP water
1/2 TSP. ARVINDA’S GARAM MASALA, to garnish
2 TBSP. cilantro, finely chopped, to garnish (optional)
Directions:
1) Wash the lentils in four to five changes of water, or until the water runs clear. Drain.
2) To a medium pot, add the lentils and the pumpkin and add enough water to cover. Sprinkle in 1 teaspoon of salt. Partially cover the pot with a lid and simmer for 15 minutes, or until pumpkin is cooked.
3) Heat a separate pan to medium-high, and add the oil or ghee. Add the onion and fry until translucent. Add the garlic and ARVINDA'S CURRY POWDER or ARVINDA'S MADRAS CURRY POWDER. Mix until the spices are blended and fragrant.
4) Add the cooked lentils and pumpkin to the pan. Add the water and the remaining salt and simmer until the lentils slightly thicken. Add salt to taste.
5) Garnish with a sprinkle of ARVINDA'S GARAM MASALA, cilantro, and olive oil or ghee.