Indian Kabocha & Lentil Soup

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As with many of my recipes on the blog, this Indian Kabocha & Lentil Soup was the result of a happy accident at the grocery store. As I absentmindedly picked through the gourds in the produce section, I grabbed what I had thought to be an acorn squash. When I got home, I realized that the acorn squash looked… off. I really wasn’t sure what I had purchased and I placed the odd gourd on our kitchen counter. I had no idea what to do with it! Days passed and the next time I went to the store, I browsed by the same section in the produce department. I found that I had actually bought a kabocha squash and when I got home, decided to do some research.

A quick Google search taught me that kabocha tastes like a cross between a sweet potato and a pumpkin… perfect for fall soup! After learning how to cut, roast, and peel a kabocha squash, I set to work on creating this recipe for lunch! Jason is a huge fan of this dish and topped his bowl with spicy Sriracha sauce. Yum!

Give this recipe a try and let me know what you think of kabocha squash! Be sure to tag Sweet Pea Living on Facebook or Instagram and use the hashtag #sweetpealiving to share it. You can also let me know how this recipe goes by leaving a comment below. I can’t wait to see how this delicious homemade soup turns out for you!

Indian Kabocha & Lentil Soup

Sweet Pea Living
A true 30-minute meal packed with delicious Indian spices and fall favorites!
No ratings yet
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Soup
Cuisine Indian
Servings 4 people


  • 1 kabocha squash cut into quarters and deseeded
  • 1 tbsp olive oil
  • salt and pepper to taste
  • ½ tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 red onion diced
  • 1 tbsp ginger garlic paste
  • 1 jalapeno pepper seeded and finely chopped
  • 1 tsp cumin ground
  • 1 tsp coriander
  • ½ tsp turmeric
  • ½ tsp paprika
  • 1 cup urad dal lentils
  • 15 oz can fire-roasted diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp lime juice
  • ½ tsp sea salt
  • ½ tsp black pepper
  • crushed red chili flakes optional


  • Preheat oven to 400°F. Place squash on a baking tray, pulp-side up. Brush with olive oil, salt, and pepper. Bake for 30-35 minutes until soft and tender.
  • In a large dutch oven, heat olive oil over medium heat. Add mustard and cumin seeds. Heat for 2-3 minutes, until toasted and popping.
  • Add onion, ginger garlic paste, and jalapeno. Cook and stir for 5-6 minutes until ingredients are tender and fragrant.
  • Add cumin, coriander, turmeric, paprika, urad dal, tomatoes, and vegetable broth to the pot. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes. The dal lentils should be tender before moving on to the next step.
  • Remove kabocha from oven and cut away from skin. Chop into bite-sized pieces and add to pot.
  • Stir in lime juice, salt, black pepper, and crushed red chili flakes. Serve hot and enjoy!


Keyword Fall Soup, Kabocha Squash, Urad Dal Lentils
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