Indian Pumpkin Soup with Mint

Indian Pumpkin Soup with Mint

Flavorful, but not "spicy" Indian Pumpkin Soup.
Course Main Course, Soup
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 one-cup servings
Calories 265 kcal
Author Recipe Idea Shop/Lois Carter Crawford


  • 1 small pie pumpkin peeled, deseeded, and cut in chunks (about 3 cups)
  • 2 tablespoons olive or canola oil
  • 1 medium sweet onion chopped
  • 1 garlic clove minced
  • 2- inch piece of fresh ginger peeled and grated (about 1 tablespoon)
  • 1 teaspoon ground nutmeg
  • 1 teaspoon dried mint leaves
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon curry
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoon salt
  • 1 large potato peeled and diced
  • 2 cups red lentils
  • 6 cups water


  1. In a large Dutch Oven or soup pot, heat the oil and sauté the onions until they are translucent.
  2. Add the ginger and garlic and sauté for about 30 seconds.
  3. Add the nutmeg, mint, cumin, turmeric, and curry and stir.
  4. Add the water, pumpkin, and potato and bring the soup to a boil. Reduce the heat when it boils to medium and continue to cook about 10 minutes until the pumpkin is almost done.
  5. Add the lentils and cook for another 10 minutes until the lentils, pumpkin, and potatoes are soft.
  6. Use an immersion blender to blend the soup until it is smooth.