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Pumpkin and Red Lentil Soup

Fall Favorites:

☑️ Pumpkin

☑️ Lentils

☑️ Soup

As I wake up to a chilly - actually just downright COLD - morning here in Kansas, I immediately want to put on the crockpot and make soup. 🍲 Soup is one of those easy, and often VERY healthy, dinner options that get overlooked. Don't knock it and make it more often! Just like the picture shows, sprinkle a few pumpkin seeds on top to give this soup some texture. It's freaking delicious! 😋


  • 1 medium onion, chopped

  • 2 cloves garlic, finely chopped

  • 2 cups cubed pumpkin (or butternut squash)

  • 1 cup dry red lentils

  • 6 cups water

  • 1 tsp. ground ginger

  • 1 tsp. ground cumin

  • cayenne pepper (to taste; optional)

  • sea salt and ground black pepper (to taste; optional)


  1. Heat oil in large saucepan over medium-high heat.

  2. Add onion; cook, stirring frequently, for 5 to 6 minutes, or until translucent.

  3. Add garlic; cook for 1 minute, or until tender.

  4. Add pumpkin, lentils, and water. Bring to boil. Reduce heat; gently boil, covered, for 20 to 25 minutes, or until pumpkin is soft. Remove from heat.

  5. Place soup in a blender or food processor, in small batches; cover with lid and kitchen towel. Blend until smooth.

  6. Return soup to sauce pan over medium heat. Add ginger and cumin. Season with cayenne, salt, and pepper, if desired; cook, stirring constantly, until soup is hot.

Portion Fix Containers: 1 Green, 1 Yellow, ½ teaspoon

2B Mindset Plate: A great FFC as part of lunch. For the vegan plan add veggies for a great lunch.

Find more information about this new flavor on Beachbody's blog here.


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