Ginger Carrot Soup with Pumpkin

Ginger Carrot Soup with Pumpkin

Course Soup
Servings 20 servings


  • 2 tbsp vegetable oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/2 cup red, green or brown split lentils
  • 1 L chicken stock/broth
  • 2 L water
  • 2 tsp curry powder
  • 2 tsp ginger dried or fresh
  • 4 carrots peeled and roughly chopped
  • 1 can pureed pumpkin (NOT pumpkin pie filling)
  • 1 cup milk
  • 1 c plain yogurt
  • salt & pepper


  • Saute onion, garlic, curry powder and ginger in oil, in a large pot on medium heat.
  • Add carrot, pumpkin, lentils and chicken stock and simmer until carrots and lentils are soft.
  • Blend the mixture with an immersion/hand blender until smooth (or you could use a regular blender then pour back into a pot. Be careful blending hot liquids)
  • Add water and simmer on low-medium for at least 15 minutes.
  • Before ready to eat, add milk, yogurt, and salt and pepper to taste. Warm through before serving.
  • Enjoy with a crusty whole wheat roll or naan bread and a glass of milk.


Recipe couresty of Nutrition for Early Learning and Child Care