Middle Eastern pumpkin lentil soup is a hearty and flavorful dish that combines the rich, earthy taste of adas (lentils) with the sweetness of pumpkin, spiced with traditional Middle Eastern flavors. It is often a vegan dish, making it nutritious, filling, and comforting.
This version of shorbet adas is the perfect twist to add to your fall and winter soup rotations. If you wanna try the more known shorbat adas recipe, you can try it here.
Creamy, Vegan Pumpkin and Lentil Soup
Ingredients to Make Middle Eastern Pumpkin Lentil Soup
It’s not too different to making the normal adas soup recipe, but it does have a slightly different flavor profile:
Pumpkin: We’re peeling, coring, and cutting fresh pumpkin here. Please don’t use the canned stuff.
Lentils: Always use red lentils for lentil soup, they provide rich texture and protein.
Seasonings: Middle Eastern spices like cumin, coriander, turmeric, cinnamon, Aleppo pepper, ginger and cardamom add warmth and depth to this type of shorbat adas recipe.
Onion: This provides a savory base for the soup. In Palestine, where I’m from, we don’t add garlic.
Hot Water or Stock: Vegetable stock is often used to bring everything together, or hot water.
Olive Oil: Pure Palestinian extra virgin olive oil used for sautéing and flavor.
Herbs: Fresh parsley or cilantro may be added for a bright, fresh finish.
Lemon Juice: Adds a zesty balance to the sweetness of the pumpkin and the earthiness of lentils. Always top your soup with a squeeze of lemon juice. Trust me on this one.
Optional Toppings: Pomegranate seeds, roasted and salted pepitas, pomegranate molasses, za’atar croutons, and shatta (hot sauce).
How to Make Shorbet Adas with Pumpkin:
The way to make this creamy pumpkin lentil soup is easy, it just requires a few steps:
Cut and peel the pumpkin: Use a large, sharp knife to cut the pumpkin in half, then into quarters to make it easier to peel. Once cut into quarters, peel, and cut into large chunks.
Sauté the onions: Start by sautéing the finely chopped onions in olive oil until they are soft and golden.
Add lentils and pumpkin: Add cut and peeled pumpkin and lentils to the pot.
Add spices: Stir in the cumin, coriander, turmeric, and cinnamon, cardamom, ginger allowing the spices to bloom and become fragrant. This spice combination is to die for.
Stir: Stir to coat the pumpkin and lentils in the spices.
Simmer: Add hot water, vegetable stock, or a mix of both, and bring the soup to a boil. Reduce to a simmer and cook until the lentils and pumpkin are tender.
Blend: You can blend the soup in a blender, or use an immersion blender for that iconic creamy texture.
Garnish: Serve with toasted pumpkin seeds(pepitas) or pomegranate arils, and lemon juice.
Other Recipes You Might Want to Try:
Shorbet Adas (Middle Eastern Red Lentil Soup)
If you’ve tried this recipe, don’t forget to rate it and leave a comment below! I would love to hear about your experience. You can follow me on Facebook, Instagram, and YouTube.
Pumpkin Lentil Soup (Middle Eastern)
Ingredients
- ¾ cup Red lentils
- 1 Pie pumpkin, about 2.5-3 pounds
- 8-10 cups Water
- 1 large Yellow onion
- ½ teaspoon Black pepper
- ½ teaspoon Turmeric
- ½ teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Ginger powder
- ½ teaspoon Cinnamon powder
- ½ teaspoon Ground cardamom
- 2 Bullion cubes* Or sub 2 cups of water for 2 cups of vegetable broth
- ½ teaspoon Aleppo pepper
- 3 tablespoons Extra virgin olive oil
- Salt, to taste
Instructions
- Cut the pumpkin using a sharp chef's knife near the stem. Cut it in half, then in quarters. Scoop out the insides. Peel the pumpkin, and cut into large chunks, about 2-3 inches in size.
- Heat the pot on medium-high heat.
- Add the olive oil to a pot.
- Add the finely diced onion.
- Sauté until fragrant and translucent about 2 minutes. ,
- Add the peeled and cut pumpkin and sauté for 2 minutes.
- Add the washed red lentils and mix.
- Now, add all the seasonings and mix well.
- Then add the hot water (and broth if you’re using it), and let it come to a boil before covering.
- Let it simmer on low heat for 30 mins.
- Transfer to a blender or use an immersion blender to blend until smooth, and heat again before serving.
- Top with more extra virgin olive oil, roasted pepitas, and of course a squeeze of fresh lemon juice.
4 Responses
Amazing!
Absolutely amazing! It’s finally soup weather where I live so I decided to give this a shot and all I can say is WOW! Super simple yet the blend of spices and the pumpkin compliment the addas so well. Even my mother-in-law was obsessed and said she doesn’t think she can ever eat addas any other way now 😂 thank you!
Perfect winter soup the recipe was easy to follow and delicous
This recipe is amazing, the pumpkin lentil soup was really good!