New York Times CENTER-LEFT (-1.0) Reliability: 8.0/10

Slow Cooker Red Lentil Pumpkin Soup Recipe

✍️ Melissa Clark, Sarah Digregorio, Martha Rose Shulman, Andy Baraghani, Pierre Franey, Lidey Heuck, Genevieve Ko, Ali Slagle, Sue Li, Lisa Donovan 📅 Unknown ⏱️ 1 min read 🕐 Scraped: November 21, 2025

Summary: The unexpected combination of red lentils and canned pumpkin make the base of this richly spiced, hands-off soup, seasoned with earthy turmeric, smoky paprika and citrusy coriander. The slow-cooker recipe leans on budget-friendly pantry items for a lot of flavor payoff with very little work.

This soup was terrific and easy to make on a Saturday morning as rain and snow approached.

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📝 Article Information

Author

Melissa Clark, Sarah Digregorio, Martha Rose Shulman, Andy Baraghani, Pierre Franey, Lidey Heuck, Genevieve Ko, Ali Slagle, Sue Li, Lisa Donovan

Original Publisher

🌍 New York Times

CENTER-LEFT Bias (-1.0)

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