Anti Inflammatory Curried Pumpkin Lentil Soup
This soup is the kind of thing you'll want to make on a Sunday and eat all week — deeply golden, creamy from full-fat coconut milk, and layered with warming spices that make the whole kitchen smell incredible. Turmeric, ginger, cumin, coriander, and curry powder all show up here, and that lineup is basically a greatest-hits collection of ingredients celebrated for their natural anti-inflammatory properties. Red lentils dissolve into the broth as they simmer, giving the soup a thick, velvety body without any cream or thickeners. The pumpkin purée adds a subtle earthiness and a gorgeous color that makes the bowl look as good as it tastes. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors from feeling heavy. You can blend it completely smooth or leave some texture — either way, it's satisfying and nourishing in equal measure. Finish with pumpkin seeds and fresh cilantro for a little crunch and color, and dinner for four is done.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 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
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.
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