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Photo of Pumpkin and lentil soup with cheese croutons by WW

Pumpkin and lentil soup with cheese croutons

Total Time
1 hr 5 min
15 min
35 min
Slices of toast smothered with melted cheese will transform this simple soup into a satisfying main meal for four


Olive oil

2 tsp

Brown onion

1 medium, coarsley chopped


2 clove(s), crushed

Ground cumin

2 tsp

Butternut pumpkin

1000 g, peeled, cut into 2cm pieces (buy 1kg)

Dry lentils

¾ cup(s), (red), rinsed, drained (150g)

Vegetable stock

5 cup(s), (1.25L)

White sourdough bread

140 g, (4x35g)

Light vintage cheddar cheese

80 g

Fresh flat-leaf parsley

2 tbs


  1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cumin and cook, stirring, for 1 minute or until fragrant.
  2. Add pumpkin, lentils and stock and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until pumpkin is soft and lentils are tender. Remove from heat and set aside to cool for 15 minutes.
  3. Using a stick blender or food processor, process soup until almost smooth. Season with salt and freshly ground black pepper. Return soup to medium heat. Cook, stirring, for 5 minutes or until heated through.
  4. Meanwhile, preheat grill on high. Place bread on a baking tray and grill for 1 minute each side or until toasted. Sprinkle 1 side with cheese and grill for 1–2 minutes or until cheese melts and is golden. Sprinkle soup with parsley and serve with croutons.


Soup suitable to freeze.