Kerala Olan Soup Recipe

Serves: 2–3
Prep Time: 10 minutes
Cook Time: 20 minutes
Skill Level: Easy

Kerala Olan Soup is an original Indian Curry Pot recipe, inspired by the traditional Olan curry of Kerala — a gentle, comforting dish made with pumpkin and pulses. This soup version is mild, earthy and wonderfully nourishing, making it perfect for lunch or dinner. It is naturally protein-rich, low calorie and suitable for vegans when made without dairy.

Shopping List

  • Garlic – 2 cloves
  • Butternut squash – 200 g
  • Red lentil – 1 cup (uncooked)
  • Onion – 100 g, roughly chopped
  • Semi-skimmed milk – ¼ cup (optional, omit for vegan)
  • Lemon – a few drops (optional)
  • Butter or oil – for sautéing
  • Kerala Olan Soup Spice Mix – 2 tsp

Cooking Method

  1. Prepare the vegetables
    Chop 100 g of onion and 2 cloves of garlic.
  2. Sauté the base
    Heat some butter or oil in a pan.
    Add the chopped onions and cook for 3–4 minutes until soft.
  3. Add squash and spices
    Add the chopped butternut squash, 2 tbsp water and 2 tsp Kerala Olan Soup Spice Mix.
    Blend for 1–2 minutes, ensuring the spices do not burn.
  4. Add lentils
    Tip in the washed red lentils and mix well.
  5. Cook the soup
    Pour in enough water to cook the lentils fully.
    Cook until the lentils and squash are soft.
  6. Finish
    Add a few drops of lemon and the milk (if using).
    Remove from heat and blend the soup to your liking.

Serve warm with your choice of bread.

Recipe Notes

  • Naturally gluten free and nut free
  • Mild, creamy and earthy flavour
  • Vegan-friendly when made without dairy
  • Excellent with crisp bread, rice cakes or flatbreads