Pumpkin and red lentil soup

Preparation info

  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Any orange-fleshed pumpkin, such as butternut, works well in this soothing and nourishing soup. If you can’t find lemon thyme, just use regular thyme.


  • 1 tablespoon olive oil
  • 20 g (¾ oz) butter


Heat the oil and butter in the insert pan of a slow cooker or a frying pan over medium heat. Cook the onion for 3 minutes until slightly softened, then add the garlic, chilli, nutmeg, bay leaf and thyme and cook for a further 2 minutes until fragrant.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker, along with the pumpkin, lentils, stock a