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This pumpkin lentil soup with coconut milk is an ideal fall meal. It tastes creamy, spicy and fruity. In addition, the soup is vegan, healthy and filling. It is easy and quick to make with few ingredients. You can find a detailed pumpkin lentil soup recipe with the exact quantities and step-by-step instructions here at the very bottom.
As stew or pureed
I made the pumpkin lentil soup with whole vegetable chunks. Lentils were also not pureed. So it is similar to a stew, just like the vegetarian borscht or the vegan solyanka.
If you prefer to have a fine cream soup, you can puree all the ingredients, similar to the creamy vegetable soup. After the vegetables and lentils are cooked, take the soup off the heat and puree it. Then add coconut milk and bring the creamy soup to a boil.
Swap ingredients
You can modify this pumpkin lentil soup recipe to suit your taste. Use only the vegetables you like, similar to the cauliflower curry recipe. For example, omit bell peppers and use more carrots instead. Or add strained tomatoes to the soup.
You can also experiment with spices, just like in the red lentil dal recipe or chickpea curry recipe. For more spiciness, add chili powder. Fresh chili works as well.
In addition, you can adjust the amount of ginger and garlic as you like.
If you like the soup more liquid, use more vegetable broth, similar to the vegan ramen soup. If you want it to be even creamier, use more coconut milk.
How to serve pumpkin lentil soup?
The red lentil and pumpkin soup with coconut milk is perfect for rainy fall days and pumpkin season, just like the pumpkin pasta bake. It warms you from the inside and makes you feel full. With its bright color, it also puts you in a good mood.
Serve the pumpkin lentil soup with fresh baguette or whole wheat bread as a main meal for lunch or dinner. But it also passes as an appetizer.
This pumpkin lentil soup is
- creamy,
- fruity,
- spicy,
- savory,
- a little hot,
- incredibly tasty,
- healthy,
- vegan,
- filling,
- warming,
- colorful,
- aromatic,
- fall,
- with coconut milk,
- with lots of vegetables,
- prepared as a stew with pieces – can also be pureed,
- easy and quick to make,
- ideal for the pumpkin season,
- perfect as a main course or appetizer.
Quick pumpkin lentil soup recipe
The vegan pumpkin lentil soup recipe that you can find here at the end of the post in the recipe box is very simple and quick. You’ll only need a few common ingredients to make it.
Step 1:
First, prepare lentils and vegetables. Wash red lentils and drain them. Finely chop onion, garlic and ginger. Cut Hokkaido, carrot and bell pepper into cubes. Divide cauliflower into florets.
Step 2:
In a saucepan, fry onion, garlic and ginger in coconut oil until translucent. Then add spices and continue to fry very briefly. After that, add the vegetables and lentils and fry them as well.
Step 3:
Then add vegetable broth and simmer the soup until all the ingredients are cooked. Now add coconut milk to it. Season the soup with salt and possibly more spices and bring it to a boil again. Let it stand for a short time.
Step 4:
Distribute the soup on soup bowls and decorate it according to taste with a blob of coconut milk, chopped parsley and black sesame seeds.
How to make red lentil and pumpkin soup: tips and tricks
- You can use different vegetables for the recipe.
- 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.
Did you make the pumpkin lentil soup using this recipe? I’m looking forward to your results, your star rating and your comment here below on how it turned out and tasted.
Looking for more delicious fall recipes? Try some more:
- Apple caramel dessert cups – with walnuts
- German plum cake with nuts – sheet bake
- Apple bundt cake with cinnamon – moist cinnamon apple cake
Pumpkin lentil soup
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.
If you are using Pinterest, you can pin the following picture:
