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The Case for Keeping Maca in Your Pantry

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Pumpkin-Lentil-Maca-Soup

A warming pumpkin lentil soup made with coconut milk, herbs, kale, curry spices, and Maca powder.

Updated on August 30, 2026

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

Lentils, pumpkin, coconut milk, fresh herbs, kale, and Maca come together in a hearty soup that develops more flavor as it slowly simmers.

Pumpkin lentil soup with Maca powder

Pumpkin Lentil Maca Soup

A hearty lentil and pumpkin soup with coconut milk, curry spices, fresh herbs, kale, and Maca powder.

Recipe Type
Soup

Maca
2 tablespoons

Cooking Method
Stovetop

Cook Time
At Least 2 Hours

Ingredients

2 cups lentils, preferably soaked in water overnight
6 cups water
1 cup full-fat coconut milk
1 small sugar pumpkin, peeled
1 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder
2 tablespoons chopped basil
2 tablespoons chopped sage
2 tablespoons Maca powder
1 teaspoon mesquite powder, optional
1 head kale, chopped
1/2 teaspoon sea salt, or more to taste
Pepper, to taste

Instructions

Add every ingredient except the kale to a large pot.
Bring the soup to a boil, then reduce the heat to a simmer and cover.
Simmer for at least a couple of hours. The longer it cooks, the more the flavors will infuse.
When you are getting ready to serve, add the chopped kale.
Allow the soup to heat the kale until it turns bright green, approximately 3 minutes.
Serve topped with fresh basil and fresh sprouts, if desired.

Slow-simmer tip: This recipe is designed to cook gently for at least a couple of hours. According to the original recipe, allowing it to simmer longer gives the flavors additional time to develop.

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