Pumpkin Lentil Maca Soup

This healthy pumpkin lentil soup recipe comes from Carly Morgan Gross and was originally published on the Mind Body Green website.



  •     2 cups lentils (preferably soaked in water overnight)
  •     6 cups water
  •     1 cup full fat coconut milk
  •     1 small sugar pumpkin, peeled
  •     1 tsp. curry powder
  •     1/2 tsp. garlic powder
  •     1/4 tsp. ginger powder
  •     2 Tbsp. chopped basil
  •     2 Tbsp. chopped sage
  •     2 Tbsp. maca powder
  •     1 tsp. mesquite powder (optional)
  •     1 head kale, chopped
  •     1/2 tsp (or more) sea salt
  •     pepper, to taste


Add every ingredient except kale to the pot. Bring to a boil, reduce to simmer, and cover. Keep this on the stove for at least a couple hours. The longer the better; the flavors infuse more and more with each minute that goes by.  When you're getting ready to serve, add the kale. Let the soup heat the kale to the point at which it turns just green, approximately three minutes.  Top your soup with fresh basil and fresh sprouts for some raw goodness!

We hope that you've enjoyed this recipe.  Please see our main Maca Recipes page for more inspiration.  And if you have a recipe of your own to share let us know.


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