On those chilly days when you just need something cozy, this slow-cooker pumpkin and red lentil soup totally hits the spot. The pumpkin is soft and smooth, and the spices add just the right amount of warmth without overpowering it.

Every spoonful is like pure comfort! I like to top mine with Greek yogurt and crunchy pepitas, which add such a nice texture. Make a big batch—it’s even better the next day and saves perfectly in the fridge. Add a slice of your favorite bread, and you’ve got an easy, comforting meal ready to go.

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Recipe Ingredients

• 1 tablespoon olive oil
• 20 g (¾ oz) butter
• 1 brown onion, coarsely chopped
• 2 garlic cloves, finely chopped
• ½ teaspoon chili powder
• ¼ teaspoon ground nutmeg
• 1 bay leaf, fresh or dried
• 4 lemon thyme sprigs, leaves picked
• 1.2 kg (2 lb 12 oz) pumpkin, seeds removed, peeled, cut into 3 cm (1¼ in) cubes
• 200 g (7 oz / 1 cup) red lentils, rinsed
• 1 liter (35 fl oz / 4 cups) chicken or vegetable stock
• Greek-style yogurt, to serve
• Toasted pepitas (pumpkin seeds), to serve

How To Make Slow Cooker Pumpkin and Red Lentil Soup

1. Heat the olive oil and butter in a frying pan over medium heat until the butter is melted and starts to bubble.
2. Add the coarsely chopped onion and cook it for around three minutes, stirring until it softens slightly and becomes translucent.
3. Add the garlic, chili powder, ground nutmeg, bay leaf, and lemon thyme leaves to the pan, stirring and cooking for about two minutes until the mixture is fragrant.
4. Transfer the cooked onion and spice mixture to your slow cooker, then add the cubed pumpkin, rinsed red lentils, and chicken or vegetable stock along with one cup of water.
5. Season the mixture with salt and pepper, set your slow cooker to high, and let it cook for four hours until the pumpkin and lentils become tender.
6. Once cooked, use a stick blender to purée the soup directly in the slow cooker until it’s smooth. Taste and adjust seasoning if needed, then serve with a dollop of Greek yogurt and a sprinkle of toasted pepitas.

Recipe Tips

• For extra flavor, roast the pumpkin cubes in the oven at 400°F for 20 minutes before adding to the slow cooker; this brings out a rich, caramelized sweetness in the soup.
• Swap the bay leaf with a few fresh sage leaves for a different herbal flavor profile that pairs beautifully with pumpkin and adds a subtle earthy taste to the soup.
• Add a can of coconut milk for extra creaminess and a hint of tropical flavor; stir it in during the last 30 minutes of cooking.
• To add a bit of crunch, top the soup with roasted chickpeas instead of pepitas; they add texture and an extra dose of plant-based protein.
• If you want a spicier kick, add a pinch of smoked paprika along with the chili powder; it adds depth and a subtle smokiness without overpowering the soup.

Recipe FAQs and Variations

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