Turmeric Pumpkin & Lentil Soup

healthy choice

Turmeric Pumpkin & Lentil Soup

recipe by
suzannah smart // smart dietetics

Great for a warm, nourishing winter meal. The addition of lentils makes this recipe higher in protein and fibre than traditional pumpkin soup, which means it’s a more filling and satisfying meal. Turmeric gives a warm, mildly spicy flavour and adds anti-inflammatory benefits.

>> Turmeric Pumpkin & Lentil Soup

4-6 Serves


Gluten Free

Dairy Free & Vegan Options


  • 1 medium brown onion, diced
  • 2 garlic cloves, crushed
  • 1 tsp finely grated fresh ginger
  • 1 tsp ground turmeric
  • 1 kg butternut pumpkin (skin on), deseeded, cut into 1cm cubes
  • 1 cup dried red lentils
  • 1.25L (5 cups) salt-reduced vegetable stock
  • 1/2 cup (100g) plain natural or Greek yoghurt (or coconut yoghurt)
  • fresh coriander leaves, to serve


  1. Place all ingredients (except yoghurt and coriander leaves) in a large saucepan over medium heat. Bring to the boil. Reduce heat to low. 
  2. Simmer, partially covered, for 15-20 minutes or until the pumpkin and lentils are soft. Set aside to cool.
  3. Use a stick blender to blend in saucepan until smooth.
  4. Place the soup over a medium heat and cook, stirring, for 3 minutes or until heated through. Ladle into serving bowls. 
  5. Top with the yoghurt and coriander to serve.

Suzannah Smart

join us

The Barossa's best stories direct to your inbox...

The people
the places
the experience

Subscribe now

The Barossa's best stories direct to your inbox...

Become a partner of The Barossa Mag

Get in Touch

Leave your details here and we will get in touch with you...