Pumpkin soup with Beluga lentils is a variation of my recipe for Classic Autumn Pumpkin Soup. You’ll also find the detailed recipe there. I first published it in November 2018, making it one of the earliest recipes on my blog.
Since we make pumpkin soup regularly every year and freeze it in individual portions, it’s a good idea to vary the soup a little after thawing so that it doesn’t become boring.
Thaw the pumpkin soup or prepare it according to the recipe. Cook the Beluga lentils in hot water without salt according to the package instructions. If you add salt too early, the lentils will not become tender. I only add the salt about 10 minutes before the end of the cooking time.
Serve the pumpkin soup in a deep plate and carefully place the drained Beluga lentils in the center of the plate using a ladle.
Spice Mix for Pumpkin Soups
More Pumpkin Soup Recipes
Looking for more ideas? In my collection you’ll find more pumpkin soup recipes, along with plenty of tips and tricks for making pumpkin soup.
Where to Buy
Pumpkin Seed Oil
Kräuterland steirisches Bio Kürbiskernöl 250ml aus gerösteten Kürbiskernen*
Kürbishof DEIMEL Steiermark/Austria – 500 ml Dose Original Steirisc
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Happy cooking!
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