Curried Lentil and Pumpkin Soup

A one-pot soup built from red lentils and pumpkin, with a toasted spice base, coconut milk, and tamarind for a balanced finish. The lentils thicken the broth naturally while the pumpkin softens into the soup, giving a creamy texture without blending. It serves as a complete main-course soup.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 20 ml neutral oil
• 2 g brown mustard seeds
• 150 g yellow onion small dice
• 2 g fresh curry leaves
• 12 g garlic minced
• 15 g fresh ginger peeled and grated
• 8 g curry powder
• 3 g ground cumin
• 4 g ground coriander
• 2 g ground turmeric
• 1 g cayenne pepper
• 12 g tamarind paste
• 450 g pumpkin flesh peeled and cut into 2 cm cubes
• 180 g red lentils rinsed
• 800 ml water
• 300 ml vegetable stock
• 8 g fine salt
• 1 g black pepper freshly ground
• 200 ml water
• 400 ml coconut milk well stirred
• 20 ml lime juice freshly squeezed
• 8 g fresh cilantro chopped

Instructions

1. Heat the oil in a 5 L soup pot over medium heat. Add the mustard seeds and cover the pot for a few seconds until they begin to pop, then stir in the onion and curry leaves. Cook, stirring often, until the onion is soft and lightly golden. The onion is translucent and fragrant, and the mustard seeds have mostly stopped popping.
2. Add the garlic, ginger, curry powder, ground cumin, ground coriander, turmeric, and cayenne if using. Stir for 30 to 45 seconds so the spices bloom in the oil. The pot smells toasted and the spices look evenly coated, not scorched.
3. Stir in the tamarind paste for 10 seconds, then add the pumpkin, lentils, 800 ml of the water, the stock, salt, and black pepper. Scrape the bottom of the pot so the spices dissolve into the liquid. The pot is fully combined and the broth comes back to a gentle simmer.
4. Bring the soup to a boil, then reduce to a steady simmer and cook uncovered, stirring occasionally, until the lentils are soft and the pumpkin breaks down easily. If the soup thickens before everything is tender, add the remaining 200 ml of water a little at a time as needed during the simmer. The pumpkin is tender enough to mash with a spoon and the lentils are fully cooked.
5. Stir in the coconut milk and simmer for 3 to 5 minutes more. Add the lime juice, then taste and adjust with a little more salt only if needed. The soup is creamy, balanced, and hot throughout with a clear tangy finish.
6. Ladle into bowls and finish with the chopped cilantro. The garnish sits bright green on top and the soup is ready to serve.