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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
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
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.