Klara`s Life
  • Home
  • Recipes
    • All recipes
    • Basics
    • Breakfast & Brunch
    • Sweets
    • Drinks
    • Main Courses
    • Salads
    • Snacks & Appetizer
    • x-mas
  • Travel&Events
  • Cooperations
    • privacy Policy
  • Press
  • About us
  • Deutsch
Klara`s Life
  • Home
  • Recipes
    • All recipes
    • Basics
    • Breakfast & Brunch
    • Sweets
    • Drinks
    • Main Courses
    • Salads
    • Snacks & Appetizer
    • x-mas
  • Travel&Events
  • Cooperations
    • privacy Policy
  • Press
  • About us
  • Deutsch
All recipesMain CoursesRecipes

Pumpkin lentil soup with coconut milk | vegan & easy

by Klaraslife 14. January 2018
written by Klaraslife 14. January 2018
Jump to Recipe Print Recipe

This post is also available in german/deutsch.Pumpkin lentil soup
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.

Pumpkin lentil soup

This pumpkin lentil soup is:

  • creamy
  • healthy
  • vegan
  • easy
  • quick meal
Pumpkin lentil soup

Pumpkin lentil soup
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

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.

Pumpkin lentil soupIf 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!

Print

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.
Course Soup
Cuisine vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -3
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 pumpkin soup with roasted pumpkin seeds, a lil` pumpkin oil, flatbread and chopped parsley.

If you like you can Pin our Pictures on Pinterest.

©klaraslife. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Klaraslife.

 

Ähnliche Beiträge

currylentilspumpkinsoupstewturmeric
4 comments
0
FacebookTwitterPinterestEmail
Klaraslife

previous post
Winterblues? Soulfood. Part #2
next post
Cauliflower falafel with smashed Potatoes

Das könnte Dir auch gefallen

Lentil Stew with potatoes, leek & celery

16. October 2021

Spinach dahl with cardamom

7. August 2021

Green bean salad with croutons and feta cheese

1. August 2021

Bulgur Nasi Goreng with tofu and pepper

26. June 2021

Eggplant puree with yogurt & parsley

18. June 2021

Fennel bean stew | summer minestrone

5. June 2021

Spinach soup with yellow lentils and leek

24. May 2021

Rhubarb caramel syrup and strawberry syrup

7. May 2021

Fasolakia greek style stew

6. May 2021

Mary Berry´s Hot Cross Buns

24. March 2021

4 comments

Kürbis Linsen Suppe mit Kokosmilch | vegan & einfach - Klara`s Life 28. September 2019 - 15:48

[…] English […]

Reply
Red lentil Soup | easy and delicious soup - Klara`s Life 13. November 2019 - 19:12

[…] Pumpkin lentil soup […]

Reply
trudi 14. January 2021 - 20:48

what does nutmeg squash decided mean? you can’t decide what type of pumpkin to use?

Reply
Klaraslife 14. January 2021 - 20:57

Hi, you can use buttetnut squash, hokkaido or Queensland blue, they work too ;).

Reply

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

Recipe Rating




Follow

Facebook Instagram Pinterest Linkedin Youtube

Newsletter

logo

Food Advertisements by

Instagram

No any image found. Please check it again or try with another instagram account.

Pinterest

@klaraslife

Popular Posts

  • 1

    Vegan Blueberry Twist bread with vanilla icing

    2. January 2019
  • 2

    Vegan Apricot Tart | a perfect summer treat

    24. June 2019
  • 3

    Soft honey nougat with almonds and pistachios

    27. March 2020
  • 4

    Hazelnut Cake recipe

    25. June 2018
  • 5

    Poppy seed Babka recipe with fluffy yeast dough

    28. March 2020
  • 6

    Pumpkin lentil soup with coconut milk | vegan & easy

    14. January 2018

Categories

  • All recipes (405)
  • Basics (26)
  • Breakfast & Brunch (68)
  • Drinks (20)
  • Main Courses (129)
  • Recipes (405)
  • Salads (17)
  • Snacks & Appetizer (25)
  • Sweets (172)
  • Travel & Events (3)
  • x-mas (28)

Follow me on Instagram

No any image found. Please check it again or try with another instagram account.

Impressum

Datenschutz

  • Facebook
  • Instagram
  • Pinterest
  • Youtube

Copyright @2020 - All Right Reserved. Designed and Developed by PenciDesign


Back To Top