Pumpkin Lentil Soup with Chili Crisp Recipe

Pumpkin Lentil Soup with Chili Crisp Recipe

This simple Pumpkin Lentil Soup with Chili Crisp Recipe is an easy one to make when you're looking for something tasty and nourishing for a family or group meal. Whether you serve it as an appetizer or the main dish is up to you.

This works well with fresh or puréed pumpkin, or you can easily swap in other similar root vegetables like butternut squash, sweet potato. 

You can easily double the recipe and enjoy it over a few days as leftovers.

Cooking time: 25 minutes

Prep time: 5 minutes

Serves: 4 people


  • 2 Tbsp olive oil
  • ½ shallot, chopped
  • 3 small carrots, chopped
  • 2 bulbs garlic, minced 
  • Salt and pepper, to taste
  • 1 cup lentils
  • 4 cups vegetable or chicken stock
  • 2 cups pumpkin pieces or purée
  • 1 tsp thyme
  • 1 Tbsp Super Magic Taste chili crisp, for serving


  1. Heat a heavy pot over medium-low heat. Add olive oil and sauté shallots until soft and fragrant. Add the garlic, carrots, salt and pepper, and cook for 5 minutes whisking constantly. If you're using uncooked pumpkin pieces, add them along with the garlic and carrots. 
  2. Stir in the lentils, and then pour in stock. 
  3. Bring the pot to a simmer over medium heat. Once simmering, reduce heat to low and cook for 20 minutes, until lentils are cooked and mixture has thickened. 
  4. After 20 minutes, stir in pumpkin purée (if using) and thyme, until heated through. When ready, transfer the mixture to a blender and blend until smooth, or leave it slightly chunky if you want.
  5. Ladle into bowls and top the Chili Crisp and enjoy!

Nutrition Facts

Servings: 4

Amount per serving




% Daily Value*

Total Fat 13g


Saturated Fat 1.8g


Cholesterol 0mg


Sodium 937mg


Total Carbohydrate 59.7g


Dietary Fiber 18.1g


Total Sugars 8.3g


Protein 17.3g