Curried Pumpkin, Red Lentil, and Chicken Soup

There was supposed to be this big storm coming in over the weekend so I immediately thought about movies, video games, soup, and Gluehwein. Well the storm was less than impressive but dammit I wanted some mulled wine, a Pabst onesie, and soup. I also, wanted this to be filling enough to take to work for lunches. This soup was just the thing, spicy, filling, and delicious.

The soup is very customisable and you can pretty much take most of the stuff out or leave it in. The options are up to you!

A** Blood is a hot chili powder made from ghost chilis but you could use any hot chili powder like Cayenne.

  • Servings: 9
  • Difficulty: easy
  • Print


  • Course: soups & stews
  • Preparation Time: 5 mins
  • Cooking Time: 35 mins


1 Tablespoon Olive Oil
1 Yellow Onion
3 Cloves Garlic
1 Tablespoon Fresh Ginger, grated
1 Tablespoon Curry Powder
1/2 teaspoon A** Blood
15 oz Cans Pumpkin Puree
1 Cup Dry Red Lentils
7 Cups Chicken Broth
2 Cups Cooked Chicken, shredded
1/2 teaspoon Red Pepper Flakes
1/2 Cup Pepitas
to taste Salt
Sour Cream


  1. Heat the Olive Oil in a large pot over medium heat.
  2. While the Olive Oil is heating up, dice the Yellow Onion, peel and dice the Garlic, and peel and grate the Ginger. Add everything to the large pot.
  3. Cook until just before the Onions are soft and transparent, stirring occasionally (about 2 – 4 minutes).
  4. Add the Curry Powder and A** Blood to the pot and toast for about 1 minute while stirring.
  5. Add the Pumpkin Puree, Red Lentils, Chicken Broth, Chicken, and Red Pepper Flakes to the pot. Cover the pot.
  6. Increase the heat to medium-high and allow to come to a boil.
  7. Add the Pepitas, turn the heat down to low, and simmer for 20 minutes, stirring occasionally.
  8. After 20 minutes, taste, and add salt or any other seasons. I used about 1/2 teaspoon of Salt but it will depend on your Chicken Broth.
  9. Serve with a dollop of Sour Cream.


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