Moroccan · Soups
Pumpkin & Lentil Soup
A naturally creamy, warming soup that blends orange lentils and pumpkin with cumin and ginger, needing no cream or dairy to achieve its velvety texture, a common autumn and winter starter across Moroccan households.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 4
- Level
- Easy
Ingredients
- 300 g pumpkin, peeled and cubed
- 150 g red lentils, rinsed
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1 tsp cumin, 1/2 tsp ginger
- 1 litre vegetable stock
- 2 tbsp olive oil
- Salt
Method
- 1
Soften the base
Warm the oil and cook the onion and garlic for 5 minutes, then stir in cumin and ginger.
- 2
Add pumpkin and lentils
Add the pumpkin, lentils and stock and bring to a boil.
- 3
Simmer
Reduce heat and simmer 25–30 minutes until the pumpkin and lentils are completely soft.
- 4
Blend
Blend with an immersion blender until smooth and creamy, adjusting thickness with a little extra stock or water.
- 5
Serve
Season to taste and serve hot with a drizzle of olive oil.
Chef's tips
- Red lentils break down easily and thicken the soup naturally, so no cream is needed for a velvety texture.
Frequently asked questions
Can I use butternut squash instead of pumpkin?
Yes, butternut squash is a close substitute with a very similar texture and sweetness.