Photo of Curried Red Lentil & Pumpkin Soup by WW

Curried Red Lentil & Pumpkin Soup

6 - 9
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min


Canola oil

1 tsp(s)

Garlic clove(s)

3 clove(s), large, minced

Ginger root

1 tbsp(s), fresh, grated, peeled

Fat free reduced sodium vegetable broth

4 cup(s)

Canned pumpkin

15 oz, (1 can), puréed

Reduced fat coconut milk

14 fl oz, (1 can)

Dry lentils

1 cup(s), red variety, picked over and rinsed

Thai curry paste

1 tbsp(s), red, or more to taste

Uncooked scallion(s)

2 medium, thinly sliced

Fresh lime juice

1 tbsp(s)

Plain lowfat Greek yogurt

4 tbsp(s)


2 tbsp(s), chopped


  1. In a large heavy-bottom pot or Dutch oven, heat the oil over medium. Add the garlic and ginger and cook until fragrant, about 30 seconds, stirring constantly.
  2. Add the stock, pumpkin, coconut milk, lentils, and curry paste. Increase heat to high and bring to a boil. Reduce heat and simmer, covered, until the lentils are tender, about 20 minutes. Stir in the scallions and lime juice.
  3. Divide the soup among 4 bowls. Top with the yogurt and sprinkle with the cilantro.
  4. Serving size: 1¾ cups soup and 1 tablespoon yogurt