Entrées Soups

Pumpkin Lentil Curry Soup

  • 1:00 TIME
  • 16 Portions



Olive oil1/4 cup
Garlic, minced4 Tbsp
Ginger, minced4 Tbsp
Mirepoix, small dice (divided evenly)3 cup
Apple cider vinegar1/4 cup
Fire roasted tomatoes, diced14.5 oz
Chicken stock2 qt
Frontier Co-Op Berbere Seasoning1 Tbsp
Kosher salt1 Tbsp
Coriander, ground1 Tbsp
Smoked paprika1 Tbsp
Cumin, ground1 tsp
Libby's 100% Pure Pumpkin29 oz
Cilantro, fresh, chopped2 Tbsp
Green lentils, cooked1 cup
Garbanzo beans, fried2 cup



  1. In a two-gallon pot, heat oil and sauté garlic, ginger and spices until tender and fragrant. Add mirepoix and sauté another 5 minutes until soft.
  2. Deglaze with vinegar and cook for another minute or so. Add tomatoes and continue to cook about 5 minutes.
  3. Add chicken stock, bring to a boil and add pumpkin. Simmer about 10 minutes to let flavors marry.
  4. Remove soup from heat and stir in chopped cilantro, cooked lentils and garbanzo beans.
  5. Serve hot with white rice and garnish with cilantro leaves and fried garbanzos.