Pumpkin lentil soup with coconut milk | vegan & easy

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This post is also available in german/deutsch.Soup time !! Best time! Creamy pumpkin lentil soup is a true soup happiness. We were on the farmers market on the weekend, we also bought a lot. Like this nutmeg pumpkin! The beautiful pumpkin with the ribbed shape. Actually I’m a real fan of Hokkaido but I don´t mind a bit of variety in the kitchen.

If you try this pumpkin lentil soup or one of my other recipes, please leave us a comment how you liked it. Tag @KLARASLIFE on Instagram and hashtag it #KLARASLIFE  We would love to see what you come up with. Thank you!

Creamy pumpkin lentil soup with coconut milk

This pumpkin lentil soup is easy to make, it goes fast and tastes delicious. It's creamy and vegan, the perfect autumn soup.

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Course: Soup

Cuisine: vegan

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Author: Kathrin

Ingredients

• 1 onion chopped
• 1 garlic clove chopped
• 150 g red lentils
• 760 g of nutmeg squash decided
• 500 ml vegetable stock
• 200 ml coconut milk
• 1 tsp turmeric powder
• ½ tsp curry powder
• salt
• oil

Instructions

• Heat oil in a large saucepan.
• Fry the onion and garlic.
• Add spices and sauté briefly.
• Add the pumpkin, lentils and vegetable stock and simmer for 20 minutes.
• Add the coconut milk and simmer for 5 minutes.
• Put the soup in a blender or mix creamy with the hand blender.
• Put back in the pot, warm and season with salt.

Serve your soup with roasted pumpkin seeds, a lil` oil flad bread and chopped parsley.

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