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.