Curry soup in a white bowl next to a jar of JEM Organics Cashew Curry Tahini

Vegan Pumpkin Lentil Spinach Curry Soup

With a little pumpkin and a little spice, our vegan pumpkin lentil curry is very subtle and very nice! The perfect healthy comfort for your family meals this fall.

Vegan Pumpkin Lentil Spinach Curry Soup Recipe


  • 2 Tbsp olive oil 
  • 1 small sweet onion
  • 2 large garlic cloves minced
  • 2 Tbsp red curry paste
  • 2 cups vegetable broth
  • 1 can coconut milk
  • 1 cup pureed pumpkin
  • 2 Tbsp tomato paste
  • ⅓ cup JEM Organics Cashew Curry Tahini
  • 1 cup red lentils (dry)
  • Salt and pepper to taste
  • 2 cups spinach
  • ½ cup cashews
  • Fresh cilantro


  1. Heat oil in a deep skillet or large pot over medium-high heat. Add the onion and cook for about 2 minutes, just until it starts to turn golden.
  2. Stir in the garlic and curry paste and cook for about 1 minute, until the curry paste is fully incorporated.
  3. Stir in the broth, coconut milk, pumpkin, tomato paste, and lentils. Cover and cook on medium-low heat about 15 minutes, until the lentils are cooked, but not too soft. Stir occasionally.
  4. Add salt and pepper to taste
  5. During the last 3-5 minutes of cooking, add 2 cups of baby spinach – allowing it to wilt into the curry.
  6. Serve over rice, quinoa, cauliflower or your favorite base.
Note: If desired, add chopped roasted cashews and cilantro to the top for color, flavor and crunch.