Pumpkin & lentil soup

Pumpkin, Carrot & Lentil Soup. This tasty, wholesome soup is a perfect way to use up the flesh and seeds after carving a Halloween pumpkin!


  • 5-6 large carrots
  • 1 1/2 cups fresh pumpkin (pureed)
  • 1 brown onion
  • 2 cups stock - chicken or vegetable
  • 1/2 can coconut milk or 1/3 block creamed coconut
  • 2/3 cup red split lentils
  • 1-2 garlic cloves
  • 1 green chili
  • thumb size piece of fresh ginger - grated
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • fresh coriander - to garnish
  • salt & pepper - to season


  • Gently fry off onions for a few minutes until translucent.
  • Add minced garlic, finely grated ginger, turmeric and cumin to the onions and stir to release flavours.
  • Add chopped carrots and chopped pumpkin. Turn to low and allow to start cooking through for 3-4 minutes.
  • Add stock, coconut milk and lentils.
  • Slice the chili length ways and pop the whole chilli in the pot - this adds a little heat.
  • Bring to the boil and then simmer with a lid covering for 25 minutes.
  • Add the coriander before blending. Blend to desired consistency with a stick blender or conventional blender.
  • Season with salt and pepper to taste.
  • Adjust any liquid amounts to suit your desired thickness of soup!
  • Serve with your favourite fresh breads or make it a heartier meal with crusty sandwiches on the side.

Small farm shop of the Year 2020

It's official! We have been awarded Small Farm Shop of the Year at the FRA Awards! Thank you to all of our wonderful customers for your continued support!