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Pumpkin, Sweet Potato and Cumin Dhal Soup

Perfect soup for the winter

Pumpkin, Sweet Potato and Cumin Dhal Soup

Preparation: 15 minutes

Cooking time: 35 minutes

Serves: 6


  • about 2 kg pumpkin

  • 2 large sweet potatoes

  • 2 large red onions

  • 2 cloves garlic

  • 1 teaspoon extra-virgin olive oil

  • 8 cups organic vegetable stock

  • 2 cups dried red lentils

  • 1 tablespoon cumin

  • Salt and freshly ground black pepper

  • ½ bunch parsley


  • Peel and cut the pumpkin, sweet potatoes and onions into pieces. Finely chop the garlic.

  • Heat the oil in a large, heavy saucepan and toss the pumpkin, sweet potatoes, onions and garlic for 3 minutes over a moderate heat. Add the chicken stock, lentils, and cumin, and simmer for 30 minutes or until the pumpkin is very soft.

  • Blend the contents together until smooth and season with a little salt and pepper. Garnish with the chopped parsley.

Nutrition (per serve):

Calories 330; Fat 1.8 g; Sat. Fat 0.3 g; Carbs 64.5 g; Sugar 10 g; Fiber 15 g; Protein 17 g

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