Low Sodium Curried Pumpkin Lentil Soup

Total time50 min

Prep time15 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tbsp fresh ginger, peeled and grated
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
¼ tsp cayenne pepper
1 can (15 oz) pumpkin purée
1 cup red lentils, rinsed
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium vegetable broth
1 tbsp fresh lemon juice
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1–2 tbsp pumpkin seeds (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!