Estimated reading time: 5 minutes

Warm up with a bowl of homemade pumpkin soup. This flavorful recipe combines roasted pumpkin and nutrient-rich lentils.

Turn Your Halloween Pumpkin Into This Gorgeous Red Lentil And Pumpkin Soup

Red Lentil and Pumpkin Soup is the perfect Autumn soup recipe, as the pumpkin is buttery and perfectly roasted, and the lentils are full of nutrients.

Although biased, it’s one of the best pumpkin soup recipes I’ve ever tried.

Red Lentil And Pumpkin Soup Made With Your Halloween Pumpkin

You carve your pumpkin for Halloween or have a few sitting on your front porch for decoration. What do you do with them?

Most people throw their pumpkins away the day after Halloween and waste all the beautiful, nutritious flesh inside.

You can quickly turn it into some fantastic pumpkin recipes, and it keeps your pumpkin in the kitchen and out of the compost heap.

Making Homemade Soup

Many people buy soup in a can or a box, but nothing compares to homemade soups.

Making soup is relatively painless, especially a fresh pumpkin soup bursting with flavor, such as this recipe.

Once you’re used to making soup, you’ll experiment more with spices and using different vegetables and proteins in your soup creations.

Last Sunday, I shared my carrot marmalade recipe and told you all about my overflowing selection of fruits and vegetables in my kitchen.

Well, just after my blog post, my neighbor called me on the phone, saying she was coming to visit me with a surprise.

I love surprises.

The next thing I knew, she opened the back of her van, and there, staring up at me, were the most giant pumpkins I had ever seen.

Pumpkin Carving

All my friends and family, including my neighbor, know I carve pumpkin sculptures for Halloween, and I said I would do some “Minions” for her.

I had not expected her to rush out to find the giant pumpkins she could, but she did and got them accessible.

Free is a great word. We like that word around here.

My neighbor’s sister-in-law had grown too many pumpkins that had taken over the garden, so she was gifted free pumpkins perfect for the pumpkin carving project.

Unfortunately, the pumpkins she brought were a bit big for me to carve.

She told me she would be back with a few reasonably more minor for me to get my creative juices flowing.

Pumpkin Recipes

In the meantime, I had to do something with my pumpkin, so I brainstormed ideas.

I was sure I wanted to make a pumpkin soup recipe, and then the idea of Red Lentil and Pumpkin Soup popped into my head.

We love lentils in our house because they are nutritious and a frugal staple in our pantry that goes a long way for many meals.

Lentils are a high-protein, high-fiber member of the legume family.

Like a mini version of a bean, lentils grow in pods and come in red, brown, black, and green varieties.- Medical News Today

I’ve also pureed the pumpkin and frozen it for later use, but I’ll make pumpkin pie and pumpkin spice muffins for my family for Thanksgiving.

If you love pumpkin pie as much as we do, try Mr.CBB’s Pumpkin Spice Pound Cake with Brown Buttercream.

It tastes like a pumpkin pie without the crust, which means you get a massive slice of heaven on a plate.

Interesting Pumpkin Fact

Did you know that in Scotland, we carved turnips and not pumpkins?

I’d never seen a pumpkin as giant as the one today until I moved to Canada.

I couldn’t believe the number of pumpkins available in Canada and how cheap they were to purchase.

My dad would always carve a lantern out of a turnip so we had something to trick or treat with.

That is where my creativity and passion for carving pumpkins began.

I thought you might find that interesting.

How To Make Red Lentil And Pumpkin Soup

Recipe Type: Simple Red Lentil and Pumpkin Soup

• Author: Nicola
• Prep time: 50 mins
• Cook time: 30 mins
• Total time: 1 hour 20 mins
• Serves: 8-10

Don’t waste your pumpkins after Halloween! Try this amazing pumpkin soup recipe with roasted pumpkin and nutrient-packed lentils.

Ingredients

• 1 medium pumpkin
• (As mine was so big, I only used the bit off the end)
• 3 tablespoons of olive oil
• 4 medium carrots
• 1 cup of red lentils
• 1 Onion
• 2 sticks celery
• 2 pints of chicken stock
• 1/2 teaspoon Garam Masala
• Nob of butter

Instructions

1. Cut the pumpkin into small pieces and place on a tray that is covered with parchment paper. This will stop it from sticking to the tray.
2. Drizzle over two tablespoons of oil and some salt and mix well on the tray, coating all the pumpkin.
3. Set your oven to 240c/464f
4. Tip – when cutting up your pumpkin, leave the skins on as they are easier to remove!
5. Place in oven to roast for 40-45 mins until soft and golden brown.
6. Tip – when cutting up your pumpkin or hollowing it out for decoration, use an ice cream scoop. It’s so much easier!
7. While cooking, chop up the rest of the vegetables and place in the pan with 1 tablespoon of oil and butter. Then add 1/2 teaspoon Garam Masala.
8. Once they start to soften, add your stock to the pan.
9. When it has started to boil add your Lentils and Pumpkin.
10. It should take no more than 10 minutes for your lentils to cook.
11. After all your ingredients are ready and cooked in the pan, taste and add salt and pepper, puree, and it’s done!

What can be simpler than a heart-warming red lentil and pumpkin soup bowl?

It will take any chill out of your bones on these cooler Autumn evenings. Enjoy all!!

Discussion: What other savory pumpkin soup recipes do you like?

Leave me a comment below, and I’ll be sure to respond.

Thanks for reading,

Mr. CBB

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