Slow Cooked Lentil-Pumpkin Soup with Spinach

Slow Cooked Lentil-Pumpkin Soup with Spinach

Slow Cooked Lentil-Pumpkin Soup with Spinach

Just throw the ingredients into your crock-pot, let it go to work, and come home to THIS delicious lentil-pumpkin soup with spinach!

Slow Cooked Lentil-Pumpkin Soup with Spinach

  • Servings: 6-8
  • Difficulty: easy
  • Print


For the crockpot:

  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Pinch of red pepper flakes
  • 2 bay leaves
  • Pinch of nutmeg
  • salt and pepper to taste ( i used 2 tsp salt and 1/2 tsp pepper)
  • 48 oz (~ 7 cups) vegetable or chicken broth (more or less as needed, i used 6 1/2 cups)
  • 1 can 15 ounces crushed tomatoes
  • 1 1/2 cup dried red lentils, picked over, washed, and rinsed
  • 2 cups pumpkin, peeled and diced ( winter squash will work as well)

Add at the end:

  • 3 tbs extra virgin olive oil
  • 2.5 oz fresh spinach ( i used 1/2 box of 5 oz spinach)
  • Juice of 1/2 lemon or to taste
  • 1/4 cup fresh parsley or cilantro (or both), chopped


  1. Place all ingredients in the crockpot. Cover and cook on high for 5-6 hours or low for 7-8 hours. Remove bay leaves.
  2. Place about 2 cups of soup in a blender with the olive oil. Pulse gently until semi-smooth. Add back to the pot and stir to combine.
  3. Stir in the spinach, lemon juice and parsley. Turn the heat off and let it sit for a bit before serving.
  4. Adjust seasoning as needed. Serve with crusty bread, sumac (optional) and lemon zest if desired.


9 thoughts on “Slow Cooked Lentil-Pumpkin Soup with Spinach

  1. Thank you for the recipe! I spent most of last Sunday cooking the pumpkins from Halloweeen and have a lot of fresh spinach from my CSA. Made your soup this afternoon and it was delightful! Added some leftover steamed carrots from Thanksgiving and swapped the lemon juice for lime.

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