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Red Lentil and Pumpkin Soup

Red Lentil and Pumpkin Soup step-by-step recipe |
"What is the most popular autumn soup? Pumpkin, of course! Yes, yes, yes!!! Let's cook pumpkin soup with red lentils and coconut milk, which is ubelievably creamy, flavourful, nutritious and oh-so-delicious! Cozy up and try it!"

Ingredients Serves 4

  • 1.5 lb/700 g pumpkin
  • 1 onion
  • 2 cloves garlic
  • 1-inch/2.5 cm ginger root
  • 1.5 tsp coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp cinnamon
  • 3 tbsp oil
  • 1.5 cup red lentils
  • 1.5 tsp salt
  • 1/2 tsp pepper
  • 1 cup coconut milk


  1. Peel the pumpkin and remove inner seeds. Cut the pumpkin into large cubes. Peel and dice 1 onion. Peel 2 cloves garlic and small piece (1-inch) of ginger root, chop them finely.
    Prepare a spice mix: mix together 1.5 teaspoon of coriander, 1 teaspoon of turmeric, 1 teaspoon of ground cumin and 1/2 teaspoon of cinnamon.

    Red Lentil and Pumpkin Soup
  2. In a heavy-bottom pan heat up 3 tablespoons of vegetable oil. Add the onion, garlic and ginger and saute over medium-low heat for 3 minutes. Add the spice mix and stir well.

    Red Lentil and Pumpkin Soup
  3. Add diced pumpkin pieces, stir well, place the lid and cook covered for 3 minutes.

    Red Lentil and Pumpkin Soup
  4. Add 1.5 cup of washed re lentils and 5 cups of water. Increase heat and bring to a boil. When the water starts boiling, reduce heat to low, add 1.5 teaspoon of salt and 1/2 teaspoon of pepper. Simmer for 15-20 minutes until the pumpkin is very soft.

    Red Lentil and Pumpkin Soup
  5. Remove the pot from heat, add 1 cup of coconut milk, blend with an immersion blender until the soup is smooth and silky.
    Serve hot, garnish with pumpkin seeds and cilantro leaves. Enjoy your meal!

    Red Lentil and Pumpkin Soup

Author: vegelicacy

Posted on: 17 October 2014

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Diet type: vegan
Category: first course
Difficulty: easy
You will also need: Blender

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