Pumpkin, Lentil & Coconut Soup

Pumpkin, Coconut & Lentil Soup
An amazingly full bodied, round flavoured, warming bowl of soup, perfect for autumn evenings.
Write a review
  1. 2 cups of pumpkin meat
  2. 1/2 cup of red lentils
  3. 1 large onion
  4. 3 cloves of garlic
  5. Veg Stock
  6. 1 Tin of coconut milk
  7. 1 inch of grated ginger
  8. pinch of dried chilli
  9. pinch of cayenne pepper
  10. a bit of oil
  1. soften the onions in the oil and then add about a litre of stock
  2. add the rest of the ingredients except the grated carrots and cook until the lentils are cooked
  3. add the grated carrots and turn the heat off, but leave the carrots to go a little bit soft in the hot soup
  4. top with croutons and dry roasted pumpkin seeds
This Week In The Garden http://www.thisweekinthegarden.co.uk/
This might well be THE BEST pumpkin soup in the world! I totally love it!


Mom of 3, keeper of mad collies and chickens, in search of lost perennial veg and into all thing permaculture. Writer, thinker and blogger. Maker of WordPress websites and internet geek.

Leave a Reply