Today’s post is brought to you from my insanely talented friend Jacqueline, one of the gals who work with me at Birds of a Feather and our friend Farra from Hostess Haven who jumped in to help with the styling.  Pretty much a dream team, those two!  Aren’t these photos bananas gorgeous?  And this soup looks so hearty and filling, and packed with protein.  It’s the kind of soup I would devour on a day I was feeling depleted and low energy, that I’m sure would boost me up and put me straight back to life!  I can’t wait to make it!  xx- Sarah

CURRIED PUMPKIN AND RED LENTIL SOUP (adapted from a recipe found in Better Homes and Gardens)

Vegan + GF

yield: 4 servings


1 medium yellow onion

1 yellow bell pepper, seeded and sliced

2 garlic cloves, finely minced

1/2 cup red lentils, rinsed and well drained

1 tablespoon olive oil

1/2 teaspoon dried ground ginger (or 2 teaspoons grated fresh)

1 teaspoon curry powder

1 teaspoon ground cumin

1 32-oz. box of vegetable stock

1 15-oz. can pumpkin puree

a sprinkle of grated fresh nutmeg (dried ground nutmeg will do the trick too)


- In a large (4-5 quart) dutch oven or pot, cook onion, garlic, bell pepper, and lentils in olive oil over medium-high heat of 2 minutes.

- Stir in stock, pumpkin puree, ginger, curry powder, and cumin.

- Bring to a boil, then reduce heat to medium-low and simmer, covered, for 25 minutes or until lentils are tender.

- Season with sea salt and pepper. Garnish with a bit of fresh grated nutmeg (or a sprinkle of dried ground nutmeg). Enjoy!

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Reader Comments

  1. Kelly Jo|

    This soup is gorgeous! And I love the simple ingredients. This is getting made this weekend for sure!

  2. Madeleine|

    I love your food styling so much, gorgeous colors and great composition. Thank you for this awesome recipe, will def try it tomorrow.