Pumpkin lentil soup
The pumpkin lentil soup with coconut milk is an ideal fall meal. It tastes creamy, spicy and fruity. In addition, the red lentil and pumpkin soup is vegan, healthy and filling. It is easy and quick to make with this recipe with few ingredients.
Servings 6
Ingredients
- 400 g Hokkaido pumpkin seeded
- 250 g red lentils
- 300 g cauliflower florets
- 1 carrot
- 1 red bell pepper
- 1 onion
- 1 clove of garlic
- 2 cm piece of ginger
- 150 ml canned coconut milk
- 3 tbsp coconut oil for frying
- 1 l vegetable broth
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1/2 tsp nutmeg
- 1 pinch of cayenne pepper
- salt to taste
- black pepper to taste
to serve (alternatively)
- coconut milk
- parsley
- black sesame seeds
Instructions
- Wash red lentils and drain them.
- Peel onion, garlic, ginger and chop them finely.
- Cut carrot and bell pepper into small cubes. Cut pumpkin into slightly larger cubes.
- Melt coconut oil in a large saucepan.
- Add the onion, garlic and ginger to the saucepan and stir fry until translucent, about 2 minutes.
- Add turmeric powder, curry powder, nutmeg as well as cayenne pepper and stir fry for about 1 minute.
- Add the diced pumpkin, bell pepper, carrots, the red lentils and cauliflower florets and stir fry for another 2 - 3 minutes.
- Deglaze with vegetable broth, bring to a boil and simmer for about 10 minutes until the vegetables and lentils are cooked.
- Add coconut milk, season the soup with salt and black pepper, bring it back to a boil and simmer for another 1 minute.
- Take the pumpkin lentil soup off the heat and let it steep for about 20 minutes.
- Serve the pumpkin lentil soup according to taste with a blob of coconut milk, with fresh parsley and with black sesame seeds.
Notes
- Flavor the soup with spices of your choice.
- You can adjust the amount of ginger and garlic according to your taste.
- You can also puree the soup. Do it after the vegetables and lentils are cooked. Then add coconut milk and bring the soup to a boil.
- Note the detailed tips and tricks for making the pumpkin lentil soup at the top of the post.