Sweet Potato + Pumpkin Soup with Curried Lentils

There’s something about soups. Hearty, warm, and the perfect meatless option, this soup is robust in flavor and super filling. With combinations of root vegetables, topped with crisp lentils, herbs, and whole yogurt, we can’t recommend this soup enough. Paired with a small piece of baguette you have the perfect lunch. This recipe can be made in a large batch and stored in a mason jar for up to a week.

Keep reading for the full recipe after the jump!

Sweet Potato + Pumpkin Soup with Curried Lentils

servings: 6-8


  • 2 T organic extra virgin olive oil
  • 1 onion, divided, between soup and lentils
  • 3 carrots, cleaned and diced
  • 3 stalks of celery, cleaned and diced
  • 4 sweet potatoes, rinsed and cubed
  • 4 C organic low sodium chicken broth
  • 1 C organic pumpkin puree
  • salt and pepper, to taste

For the lentils:

  • 5 C water
  • 1 C black lentils
  • 2 cloves of garlic, minced
  • 1 T ground coriander
  • 1 T cinnamon
  • 1 T cumin
  • 1 T turmeric

Top with:

  • Whole milk yogurt
  • Fresh herbs (cilantro, mint and basil)
  • Freshly ground salt and pepper


In a dutch oven over medium high heat, add a drizzle of extra virgin olive oil. Add 1/2 the diced onion, carrots, stalks of celery, and sweet potato. Cook until potato is fork tender. Add pumpkin, salt and pepper and bring to heat. Pour in chicken stock and bring to a boil. Reduce to a simmer and cook for 25 minutes. Season with salt and pepper to taste. Remove from heat and blend with an immersion blender and puree until smooth. (Tip: Make sure to keep it off the bottom of the dutch oven to prevent scratching the enamel coating.)

In a medium saucepan place lentils. Cover with cold water by 2 inches. Bring to boil. Once water has come to a boil, reduce heat to medium high. Cook lentils for 25-30 minutes or until slightly firm. Once lentils are cooked, reserve 1/2 C of cooking liquid and place to the side. Drain water off of lentils. In a large skillet, add a drizzle of olive oil and bring to medium high heat. Add thin rounds of onion. Cook until caramelized, around 10 minutes. Add 3 minced cloves of garlic and stir. Pour in 1 T of coriander, cumin, turmeric, and cinnamon. Stir to toast the spices and deepen their flavor. Add the lentils and cooking liquid, stirring often. Bring back to temperature. Add salt and pepper.

To serve: Ladle soup into bowls. Top with curried lentils. Add fresh herbs and a dollop of whole milk yogurt. Enjoy this delicious soup!

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