Lentil Pumpkin Soup


  • 1 medium sweet onion, chopped
  • 2 yellow bell peppers, chopped
  • 2 lbs beef tips (for stew)
  • 1 package of lentils, rinsed and drained
  • 1 1/2 Tbsp olive oil
  • 2 tsp fresh ginger, grated
  • 2 tsp curry powder
  • 2 tsp ground cumin
  • 1 – 26 ounce low sodium chicken stock/broth
  • 1 – 15 ounce can of pumpkin puree
  • Salt & Pepper to taste
  • Ground nutmeg sprinkled on top of dish


  1. On the stove, in a pot, add olive oil, onion, and bell peppers and cook until onions are translucent, about 5 minutes
  2. Add beef tips, and cook for 10 more minutes stirring occasionally
  3. Once beef tips are almost cooked through, add lentils, ginger, curry powder, cumin, chicken stock/broth, and pumpkin puree. Bring to a boil, reduce heat to medium-low and simmer, covered for 25 minutes or until lentils are tender, stirring occasionally
  4. Season to taste with salt and pepper
  5. To serve, ladle into bowls and sprinkle with grated nutmeg
  6. Guten Appetit!

Lentil Pumpkin Soup


This culinary inspiration came from BHG

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Posted in Beef, Soup
One comment on “Lentil Pumpkin Soup

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About Us
This blog is brought to you by Dan & Kyla. Both of us are dedicated to eating as healthy as possible, working out, being active, and challenging ourselves to experience everything life has to offer. Our Sunday 'prep day' has helped us grow closer as a couple and has allowed us to enjoy our seldom 'cheat days' to the fullest. Friends and family have always had questions about our weekly rituals and recipes so we thought we would share how we go week to week, finding recipes, cooking our meals, and managing our busy lifestyle with a health conscience view. This is the first blog we have created together and will hopefully get progressively better with our posts and feedback. Please feel free to post any comments or questions about a recipe, or ideas on how to make the recipe or website better. Most of all we hope you enjoy what we have to share. Guten Appetit!

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