Vegan Spiced Pumpkin Soup
Recipe type: Mains
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • About 1kg pumpkin, peeled and cut into 2-3cm chunks
  • 150g red lentils (dry weight), rinsed well
  • 1 red onion, diced
  • 2 cloves garlic, finely chopped
  • 2cm piece fresh ginger, grated
  • 1 small red chilli
  • Half teaspoon ground cumin
  • Half teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 litre vegetable stock
  • 5 tablespoons thick coconut milk (from the top of the can)
  • 1-2 tablespoons coconut or vegetable oil
  1. Saute the onion, garlic and ginger in the oil for 5 minutes, until the onion starts to soften.
  2. Add the spices and cook for 5 more minutes, stirring frequently.
  3. Add the pumpkin and lentils. Stir thoroughly.
  4. Add the vegetable stock, stir well and bring to the boil. Add a little water if it thickens too much as it cooks.
  5. Reduce the heat and simmer until the pumpkin and lentils are both soft - between 15 and 20 minutes.
  6. Remove from the heat and blitz until smooth in a blender or food processor (or use a stick blender).
  7. Return to the heat and stir in 3 tablespoons of the coconut milk.
  8. Serve with an extra swirl of the coconut milk (melt it a little in the microwave if it's too thick).
Recipe by Veggie Runners at