Dinner

Pumpkin-Lentil Soup Recipe

ByRafael Mansero November 10, 2025November 10, 2025

Introduction

This hearty Pumpkin-Lentil Soup is a comforting bowl of warmth and nutrition, perfect for chilly days. Packed with protein-rich lentils, beans, and vibrant spinach, it blends earthy spices with creamy pumpkin for a satisfying meal.

The image shows two bright orange bowls filled with a thick soup that has a warm brown color with visible layers of beans and fresh spinach leaves floating throughout. The bowls are placed on round white plates; one plate has a black napkin with orange edges neatly folded next to a shiny silver spoon. The scene is set on a white marbled surface with a cloth napkin in the background. The soup looks hearty with the spinach's vibrant green contrasting well against the rich broth and various brown beans scattered inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups water
3 cups reduced-sodium chicken broth
2/3 cup dried lentils, rinsed
2 large garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons dried oregano
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pumpkin
1/2 cup mild salsa
1/2 teaspoon salt
5 cups fresh spinach, lightly packed

Instructions

Step 1: In a 6-quart stockpot, combine water, chicken broth, lentils, garlic, cumin, and oregano. Bring to a boil over medium heat.
Step 2: Cover and cook until lentils are tender, about 20 to 25 minutes.
Step 3: Stir in the pinto beans, black beans, pumpkin, salsa, and salt until well blended. Return the soup to a boil.
Step 4: Reduce heat and simmer uncovered, stirring occasionally, for 20 minutes to meld flavors.
Step 5: Add the spinach and cook until wilted, about 3 to 5 minutes. Serve hot.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add a pinch of smoked paprika or cayenne pepper for a spicy kick.
Use fresh pumpkin puree if available for a fresher taste.
Serve with a dollop of plain yogurt or sour cream to add creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave until warm. The soup can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A bright orange bowl filled with a thick, golden-brown soup layered with green spinach leaves and various beans in shades of black, brown, and beige floating throughout. The bowl sits on a larger white plate with a soft wood-like finish, topped with a folded black napkin edged with an orange line and a silver spoon resting on the side. The background is a white marbled surface with another similar bowl partially visible in the corner, filled with the same soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

You can use canned lentils to save time, but reduce the initial cooking time since canned lentils are already cooked. Add them when you stir in the beans, pumpkin, and salsa.

Is this soup gluten-free?

Yes, all the ingredients in this soup are naturally gluten-free. Just be sure to check your chicken broth and salsa labels for any gluten-containing additives if you have gluten sensitivities.