The Best Pumpkin Soup


The Best Pumpkin Soup

Pumpkin Soup

As the crisp air settles in and autumn hues paint the landscape, naturally I start to crave the comfort of warm and hearty dishes, like my take on the classic pumpkin soup. 

Everyone has their own way of making it, and I have to say I very rarely make this the exact same way each time. Sometimes I roast the veg, and other times when I’m in a hurry, I’ll just throw it all into a pot for the boil. But if I had to choose the ultimate version it would be this!

This rendition of the favourite celebrates the earthy sweetness of Kent pumpkin, roasted to perfection alongside fragrant garlic, shallots, and carrots, all elevated by the freshness of aromatic herbs. The result is a flavourful and creamy soup that dance on your palate.  

What sets this soup apart is the addition of red lentils, a humble yet powerful ingredient that transforms this dish into a nourishing meal. Beyond its delightful texture, red lentils bring a wealth of benefits, enriching the soup with protein, iron and fibre. These elements not only contribute to a balanced diet but also provide a sustained feeling of satiety, keeping hunger at bay and ensuring you stay fuller for longer.  

Picture yourself spooning into a bowl of this velvety pumpkin soup, each bite a harmonious blend of creamy pumpkin, lentils, and aromatic spices. Topped with a dollop of tangy Greek yoghurt, a sprinkle of roasted pepitas for crunch, and a garnish of fresh chives for brightness, this soup becomes a sensory experience. 

Whether enjoyed as a comforting solo meal or as the star of a seasonal gathering, this roasted pumpkin soup with lentils is a testament to the joys of autumn flavours and the nourishing power of wholesome ingredients. 

This pairs perfectly with my Cheesy Garlic Bread (linked here) 

Pumpkin Soup

The Best Roasted Pumpkin Soup

A comforting and flavourful roasted pumpkin soup infused with aromatic herbs, creamy red lentils, and topped with Greek yoghurt, roasted pepitas, and fresh chives for a delightful finishing touch.
Prep Time 15 minutes
Cook Time 50 minutes
Servings 8


  • Half of a Kent pumpkin
  • 2 carrots
  • 1 whole head of garlic top cut off to expose cloves
  • 1 French shallot top cut off
  • 1 tablespoon of olive oil
  • Salt and pepper to taste
  • Herbs for roasting I use a few sprigs of fresh thyme and sage usually
  • 1 cup of red lentils
  • 500 ml vegetable stock
  • 500 ml water
  • Pinch of nutmeg

To serve:

  • Roasted pepitas (pumpkin seed kernels)
  • Greek yoghurt
  • Chives
  • Hemp seeds optional


  • Preheat your oven to 200°C (390°F).
  • Place the Kent pumpkin (cut into eighth pieces with skin on), whole head of garlic (top cut off to expose cloves), French shallot (top cut off), and chopped carrots in a cast-iron French oven pot. Drizzle with olive oil and season with salt, pepper, and your choice of herbs for roasting.
  • Roast the vegetables in the preheated oven for about 30 minutes or until the pumpkin is tender. Test it with a fork to ensure it’s cooked through. Once the pumpkin is cooked, remove the pot from the oven and let the vegetables cool slightly.
  • Then, carefully remove the flesh of the pumpkin from the skin and transfer it back into the pot along with with roasted carrots. Squeeze the roasted garlic cloves and shallot flesh onto the pumpkin flesh.
  • Add the red lentils, vegetable stock, and water to the pot with the roasted vegetables, garlic and shallot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the lentils are fully cooked and dissolved.
  • Season the soup with a pinch of nutmeg, and then use a stick blender to puree the soup until smooth.
  • Alternatively, you can transfer the soup in batches to a blender to puree. Taste the soup and adjust the seasoning with salt and pepper if needed.
  • To serve, ladle the soup into bowls. Top each serving with a dollop of Greek yogurt, a scattering of roasted pepitas, and a sprinkle of chopped chives.


Enjoy your delicious roasted pumpkin soup with lentils!
Pumpkin Soup


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Meet Marianne

brunching, baking and sipping tea


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