This hearty, satisfying, nutrition-packed vegan pumpkin soup will surprise your taste buds in the best way possible! Prepared Mediterranean-style with lentils and loads of flavor from onions, garlic, a trio of warm spices, and a splash of lemon juice to wake everything up. And for an extra kick, try my amazing spicy cilantro pesto on top!
This is probably the smallest of victories to share, but I have found a pumpkin soup I can totally get behind.
And given the season, it’s only fitting I share the vegan pumpkin soup recipe that’s won my heart!
A super satisfying creamy pumpkin soup, prepared the Mediterranean way, with red lentils, garlic, and a trio of warm good-for-you-spices: coriander, cumin, and turmeric.
This pumpkin soup recipe defies expectations in some wonderful ways.
There is so much I love about this vegan pumpkin soup:
1. First, It’s Easy! This is not the kind of pumpkin soup that requires carving, cleaning, and roasting a whole pumpkin (although, you totally can if you want.)As much as I enjoy the abundance of cute pumpkin stacks all over the grocery stores, for this kind of weeknight soup, I almost always go for a ready can of quality pumpkin puree. This shortcut makes all the difference for me, particularly on busy nights. And I think it’s just as delicious!
2. Hearty, Nutrition-Packed Pumpkin Soup. This is a satisfying, power-house kinda soup. Here, pumpkin provides some great benefits including potassium, vitamin C and fiber. That’s not all!
I mentioned earlier, this pumpkin soup is augmented with red lentils, which are quick-cooking split lentils that have a sweet and nutty flavor that really goes well with pumpkin puree. The addition of lentils here makes this soup extra hearty and satisfying, while providing tons of plant-based protein, iron, folate and more fiber!
3. Dairy Free. Gluten Free. Vegan Pumpkin Soup. In case you missed this earlier, this pumpkin soup is completely dairy-free, and no, you do not need to buy dairy substitutions either!
Both pumpkin puree and red lentils have a nice hearty and silky texture, a quick blitz using a food processor–or a stick blender, if you have one–gives this soup the right texture. Quality extra virgin olive oil always adds that bit of luxury I need (I used Private Reserve Greek EVOO.)
What to add to Pumpkin Soup for Flavor
So, what do you add to pumpkin soup for flavor?
I’m all for sweet pumpkin, if you’re going for a pie or a tasty parfait. But when it comes to pumpkin soup, I am all about savory, warm flavors…and maybe even a bit of spicy!
So, the flavor makers for this Mediterranean-style pumpkin soup are:
– Onions and garlic, sauteed in rich, flavorful Greek extra virgin olive oil
– A trio of warm eastern Mediterranean spices--coriander, cumin and turmeric. So much depth of flavor that perfectly compliments the natural sweetness of pumpkin.
– Small handful of gold raisins. This is completely optional. And like I said, I’m not after a sweet pumpkin soup, but 2 to 3 tbsp of gold raisins add a different dimension without overpowering.
– Splash of fresh lemon juice (from about 1/2 a lemon). This small final touch is important! Stirred in at the end of cooking, a splash of lemon juice can bring this soup together, completing it with the perfect bright note.
– And, for those who want to spice things up a notch, you can serve the pumpkin soup with a few fresh jalapeno slices on top, or even better, a spoonful of zhoug cilantro pesto (an awesome spicy green sauce made of fresh herbs, garlic, and hot peppers like jalapenos!)
Instruction to Store or Freeze Leftover Pumpkin Soup
Once your pumpkin soup has completely cooled, you can safely store it in the fridge in a tight-lid container for 3 days or so.
And luckily, because this is a dairy-free soup that does not have any heavy cream or such products, you can actually freeze it. To freeze,of course the soup needs to be completely.
Be sure to leave enough space between the soup and the container’s lid when filling it (about 1 inch will give the liquid enough room to expand once frozen, but will limit contact with air so you can avoid freezer burn.)
Similar Recipes to Try:
Mediterranean Bean Soup with Tomato Pesto
Greek Braised Eggplant with Chickpeas
Print
Easy Vegan Pumpkin Soup
- Total Time: 0 hours
- Yield: Serves up to 6
Description
All-star dairy free, gluten free, vegan pumpkin soup with red lentils, garlic and a trio of warm Mediterranean spices–coriander, cumin, and turmeric. Finished with a bright splash of fresh lemon juice. Ready in 30 minutes!
Ingredients
- Extra virgin olive oil (I used Private Reserve Greek olive oil)
- 2 medium yellow onions, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp organic ground coriander
- 1 tsp organic ground cumin
- 1/2 tsp organic ground turmeric
- 1 cup red lentils
- 15 oz can pumpkin puree
- 3 1/2 cups quality vegetable broth, low-sodium preferred
- Salt
- 2–3 tbsp gold raisins (optional)
- 1/2 fresh lemon, juice of
Toppings (optional)
- 1 Zhoug cilantro pesto recipe
- 1/4 cup pine nuts, toasted in olive oil
- Jalapeno slices for garnish (optional)
Instructions
- If using, make the zhoug spicy cilantro pesto according to this recipe. Set aside for now or refrigerate.
- In a 5-quart heavy pot or Dutch oven like this one, heat 2 extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the onions and cook until golden and translucent, tossing regularly. Stir in garlic, tomato paste, coriander, cumin, turmeric. Lower heat to medium and cook, stirring regularly, until fragrant (4 minutes or so).
- Add the lentils, pumpkin puree, broth and a little salt. Stir to combine.
- Turn heat to high and bring to a boil for 5 minutes. Then, reduce heat to medium-low, cover only part-way and cook another 20 minutes or until lentils are fully cooked. Occasionally, stir.
- Remove from heat to cool a bit. Carefully, transfer the lentil pumpkin soup to the bowl of a large food processor fitted with a blade. Puree. Return to pot over medium heat to warm through, stirring occasionally (add more liquid here if you need it.)
- Stir in raisins and fresh lemon juice. Cook another 4 minutes or so, stirring regularly. Taste and adjust salt…add a pinch more if needed. You can also adjust other spices, if you like, carefully add a little more turmeric or coriander (But remember, you’ve made zhoug pesto to add on top, so don’t overdo it)
- Divide the lentil pumkin soup into serving bowls. Top each with a teaspoon or so of zhoug spicy cilantro pesto, more raisins, and toasted pine nuts. Garnish with jalapeno slices if you like more heat. Serve hot with a side of warm pita or your favorite crusty bread. Enjoy!
Notes
- Recommended for this Recipe Our Private Reserve extra virgin olive oil (from organically grown and processed Koroneiki olives); and our all-natural and organic coriander, cumin, and turmeric!
- Visit Our Online Shop to browse olive oil bundles, Ultimate Mediterranean Spice Bundle and more!
- Prep Time: 5 to 7 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
*This post first appeared on The Mediterranean Dish in 2017 and has recently been updated with new media and information for readers’ benefit. Enjoy!
I was looking forward to making this interesting combination especially with the zhoug which I made with serrano peppers. On its own, the soup didn’t “wow” me, but the zhoug was just the touch my palate needed. Looking forward to trying some other lentil soups in the future and using the zhoug on steak and other things. I love the Greek red lentil soup.
Outstanding! Have been hunting for a great, simple to pull together recipe for fresh pumpkin. Simmering now — tastes fabulous! THANK YOU!
Hope you love it, Terrie!
It was delicious! This will be a frequent “go to” recipe! Thank you, again!
I just loved this soup. It’s a soup that makes one feel warm and comfy on a cold day. Definitely a keeper!
Thanks, Cynthia!
This pumpkin soup was absolutely delicious! My partner, who is not a fan of lentils, devoured it. We drizzled the spicy pesto on top and wow! The only change I made was using pepitas(pumpkin seeds) instead of pine nuts. This will be going in our regular rotation. Thanks for another great recipe, Suzy!
Yess! Glad to hear it! Thanks, Tracy.
Another AMAZING soup. Especially with the Zhoug cilantro pesto. So layered and delicious!
So glad you enjoyed it, Ragna!
Hi ,
I would like to know what can you substitute for wine vinegar
Thanks
Hello there. This recipe does not use wine vinegar that I can see, it uses lemon juice. It will depend on how you are using the wine vinegar or for what recipe. In many cases you can use a different citrus like lemon or lime juice.
I made this for my Thanksgiving main dish. I added all of the ingredients to instant pot and put it at 10 minutes pressure and natural release. Then blended it in a blender. My family loved it.
Delicious, creamy and healthy.
Sounds wonderful! Thank you for sharing!
Outstanding. I roasted my pumpkin and it was delicious.
Wonderful, Colleen! Thanks so much for sharing
Hi, How would I use raw pumpkin rather than canned (we dont have pumpkin puree in New Zealand) and can I use yellow lentils instead of red? thanks Chris
Hi Chris, I would suggest to peel and cube your raw pumpkin then bake until nice and tender. Proceed with the recipe from there. Yellow lentils will likely work here too!
I love this recipe! I varied it slightly by substituting toasted pumpkin seeds instead of the pine nuts, and I also added the jalapeños to the pumpkin seeds and oil and toasted them all together with a pinch of seat salt to take some of the bite out of the peppers. It was very delicious!
Awesome! Thanks for sharing.