Creamy Red Lentil Pumpkin Soup- "Curried Up" for Fall

Do you like the taste of pumpkin? Wait until you taste this red lentil pumpkin soup that I've updated from previous recipe and "curried up" for the fall. 

I love the taste of curry, but if you don't, just leave it out, substitute pumpkin pie spice, and you will still have a wonderful creamy pumpkin soup.

Tis the season of warm wool-ley mittens and sweaters, colorful leaves, and the unmistakable flavor of pumpkin in almost everything. 

To me, pumpkin and curry are flavors that go well together to create a deliciously warming, aromatic bowl of soup that’s perfect to warm you up on the inside and out.

What Is Curry?

While the word “curry” can mean many things depending on where you’re from. It generally refers to a flavorful blend of spices that creates warmth and depth in a dish. 

Think hints of turmeric, cumin, coriander, and ginger—sometimes a little heat from chili, sometimes not. It’s less about one specific spice and more about the harmony of them all. 

Why You’ll Love This Curried Up Red Lentil Pumpkin Soup

Curry spices are very warming and balance beautifully with the natural sweetness of pumpkin and red lentils. It’s a hearty flavorful soup that will welcome you on a damp chilly evening.

Perfect for A Weeknight Meal

 The creamy red lentil pumpkin soup comes together quickly making it perfect for any busy weeknight—especially if you use canned pumpkin puree instead of cutting up your own pumpkin chunks. Works great in the Instant Pot or stovetop, minimal prep, and the simple ingredients.

Looking to Add More Plant-based Meals to Your Menu? 

This plant-based pumpkin red lentil soup delivers valuable heart healthy nutrients including fiber, protein, antioxidants, and aromatic spices, making this a complete, satisfying plant-based meal. Serve with a simple salad and your favorite crusty (GF) bread. 

A Cozy Bowl for Chilly Evenings

 Whether you simmer it on the stove top or let the Instant Pot do the work, this creamy bowl of soup will quickly become a seasonal favorite. Curl up, grab your spoon, and enjoy a cozy bowl of delicious soup.

Can This Red Lentil Pumpkin Soup Be frozen? 

Yes, freeze for up to 6 months or keep in the fridge up to 5 days.

What if I don't like Curry ? 

If you omit the curry powder, add garlic powder or pumpkin pie spice instead. The soup will still taste delicious-different- but delicious. My husband is not a fan of curry- so I make the basic soup recipe without the curry and only add it to my personal bowl.

Can I substitute Anything For The Pumpkin?

Yes, butternut squash cubes are a perfect substitute for cubes of up pumpkin. Or use the pureed pumpkin from a can if you don't want to cut up a pie pumpkin.

Ingredients for Pumpkin Red Lentil Soup:

1 jar of organic chunky salsa (contains tomatoes, onions, peppers etc.) mild, medium or spicy - 16 ounces

2 cups of peeled pumpkin, chopped into bite-size pieces 

1 cup of red lentils, washed well

2 cups of russet potatoes, peeled and chopped into bitesize pieces

1 carrot, peeled and sliced 

1/2 -1 teaspoon of curry powder (start with 1/2 teaspoon)

5 cups of water

4 cups of vegetable broth

Optional: 1/2 cup of pumpkin seeds to garnish

Instant Pot Directions for Easy Red Lentil Pumpkin Soup:

Add all of the ingredients to a 6 or 8 qt Instant Pot liner. 

Secure lid and set to pressure cook for 11 minutes. 

When done, allow to sit 5 minutes and then release steam manually according to the manufacturers directions. 

When all steam is released, carefully remove lid according to the manufacturers instruction.  

Using an immersion blender blend to desired consistency.  

Garnish with toasted pumpkin seeds.

Ingredients for Creamy Red Lentil Pumpkin Soup with Curry on the stovetop : 

Add everything to a large soup pot. Bring to a boil, reduce to a simmer, and cook until lentils and veggies are tender - about 40 minutes. Add an additional cup of broth to accommodate evaporation if needed.

My notes: 

1. Pumpkin tends to be bland and it's the pumpkin spices that add to the pumpkin taste.

I love the size, shape, and stem on this pumpkin .

Heading To Florida - On The Road Again

Ai generated photo

It’s that time of year and we are taking a road trip to Florida! 

In the past, we always powered through with just one overnight stop, but this time we’re slowing down, taking a little more time, and enjoying the journey with two nights in hotels and less driving each day, which will give us a little more time to stretch, explore, and take in the scenery along the way. It should take us 3 days traveling to reach Florida instead of two.

Ai generated photo

Of course, Mother Nature always likes to keep things interesting. A Nor’easter storm is moving through, and I’m crossing my fingers we can stay ahead of the rain. Either way, the open road and palm trees are calling!

Spider Webs and Misty Fog- Nature's Spooky Halloween Creations

Move Over, Fake Spiderwebs—Nature’s Got This Covered

It's definitely beginning to look more like fall as the leaves turn color and pumpkins and Halloween decorations begin to appear all around the neighborhood. So far— I've noticed fake spiderwebs, glowing pumpkins, giant dragons and ghosts, and spooky skeletons. 

When I stepped outside in the fog for my early morning walk today, everything looked a little mysterious.  I noticed hundreds of spider webs on the bushes and grass — real spider webs glistening in the morning mist. They were everywhere: stretched across bushes, woven through the grass, and draped over rocks like delicate lace.

My Gluten-Free Bread Adventure (Or Misadventure?)

Yesterday, I did something I haven’t done in over a decade—I baked bread. Sort of...

Not with a bread machine like I used to back when I made fresh, warm loaves more frequently. No, I didn’t even remember how to use the bread machine anymore, so I decided to just mix, knead, and bake the old-fashioned way. What could go wrong, right?