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Hot & Spicy Pumpkin and Lentil Soup


We love this soup recipe! Hearty, warming and full of the good stuff.

We tend to batch cook more than we need and freeze it in portions for a speedy lunch. Our warming Chilli Rapeseed Oils are perfect for this spicy soup.


2 tbsp Yorkshire Rapeseed Oil with Chilli and Spice

1-2 tsp Yorkshire Rapeseed Oil with Chilli

1 large onion, peeled and chopped

350g pumpkin flesh, (peeled weight), cut into small pieces

850ml hot vegetable or chicken stock

110g dried split red lentils, rinsed in a sieve under running cold water until it runs clear

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp turmeric

salt and pepper



Using a large saucepan, fry the onions in the Yorkshire Rapeseed Oil with Chilli & Spice over a gentle heat until soft.

Add the pumpkin and cook over medium heat for another couple of minutes, stirring continuously.

Add the lentils, stock, cumin, coriander and turmeric. Bring to the boil gradually over a medium heat, then put a lid on the pan, turn the heat down to low and simmer for about 30-40 minutes until the lentils are cooked and the pumpkin is tender.

Blitz / liquidise, season with salt and pepper and then add a little Yorkshire Rapeseed Oil with Chilli to flavour, according to your taste.

Try this... if pumpkins are out of season, this recipe works equally well if you use carrots instead.