Spicy Pumpkin, Spinach and Lentil Soup

A few months ago I posted a recipe for Moroccon Lamb Soup, I have adapted this recipe for a vegetarian one. This has pumpkin, potato, spinach, lentils, chickpeas and is flavoured with turmeric, paprika and ginger. The results? Perfect!

Chock full of nutrients, this can be eaten as a stoup (how I like it) or more water added for a more soupy texture. This made a large quantity to enable freezing of some but could easily be halved.

500 g pumpkin, chopped

2 brown onions, chopped

2 carrots, diced

2 potatoes, cubed

good bunch of baby spinach…2 – 3 cups

5 cloves garlic

1 can tomatoes including juice, or fresh

400 g tin chickpeas, or cooked

1 cup brown lentils

Vegetable stock of choice, 10 – 12 cups water

2 tsp each paprika and turmeric

1 1/2 tsp each black pepper and ginger

Salt to taste – 11/2 – 2 tspns

Pour a little olive oil in the base of very large pan and saute onions, garlic and carrots with the spices gently till soft. Add all other ingredients except chickpeas and spinach and cook for 1 1/2 hours, keeping an eye on the water level as I needed to add more a couple of times. Add the chickpeas after 1 1/4 hours, check seasonings, and add the spinach just a couple of minutes before serving.


This was actually very cheap to make, using most of the vegetables from the garden and frozen cooked chickpeas I by in bulk. The pumpkin base and spices makes this dish but this is something that could easily be adapted to use what is available/ cheap at the time.

12 thoughts on “Spicy Pumpkin, Spinach and Lentil Soup

  1. I cooked up a stack of dried soaked beans on the last of Brunhilda’s vestiges of residual heat and now I have a freezer full of various dried/cooked beans waiting for delicious meals like this one. I didn’t bother cooking lentils as they don’t take long anyway but the beans are my protein futures. This looks delish and who cares if it’s hot, the Indians eat a lot of hot (both heat and spice) food because hot food cools you down and so long as you haven’t heated the house up to the max (if you have, go outside to eat πŸ˜‰ ) everything is pukka (according to Jamie Oliver it is πŸ˜‰ ). Love the soup and will be making it ASAP. Just what the study doctor ordered πŸ™‚


    • This would be great with beans added, I thought of that after the chickpeas and lentils went in and decided that was probably enough “windy” foods for one dish πŸ™‚

      It’s gorgeous and plenty of meals in one batch.


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