Spiced Coconut Pumpkin Lentil Soup (1 of 4)

I made this soup recently for my MamaBake group: A group of mums who get together to cook and swap big batches of delicious freezable, organic, vegetarian meals to stock up our freezers… (I will tell you more about this is another post). I can’t quite get enough of lentils and after making a straight lentil and pumpkin soup the other day that we very much enjoyed, I thought I would do a spiced up coconutty version for the cookswap. Adding the coconut cream and even the small amount of cinnamon does make this quite a sweet flavoured soup so serve with yoghurt and lime wedges if you want to zest it up a bit. This is a lovely comfort food to sit in front of the tv and watch a movie on a rainy night (If you have the luxury of being baby free to find the time – you should do a cookswap to free up some time!!).

This soup is also vegan but still packs a punch and is just in time for World Vegan Month in November for any of you who are giving this a go? We did do this a couple of years ago and I am thinking of doing a week of it this year if I can get organised.

And for the mamabake ladies, I did this quantity x 3 to make 24 serves for the big batch.

Spiced Coconut Pumpkin Lentil Soup (3 of 4)

Spiced Coconut Pumpkin Lentil Soup (4 of 4)

Spiced Coconut Pumpkin Lentil Soup (2 of 4)

Spiced Coconut Lentil and Pumpkin Soup Recipe

1 large onion, diced
2 garlic cloves, crushed
1 tsp each of turmeric, curry powder, cumin and coriander
1/2 tsp cinnamon
2kg pumpkin
250g red lentils (about a heaped cup), rinsed
1 liter (4 cups) vegetable or chicken stock (I either use home made or massel vegetarian stocks)
250ml (1 cup) coconut cream
salt & pepper to taste
1 cup shredded coconut

Saute your onion in a little olive oil and then add the spices and garlic. Let them fry for a couple of minutes and then add the lentils, pumpkin and stock. Ensure that all the pumpkin and lentils are covered well with the stock and add a bit of water if need be. Bring to a simmer and cook for about 30minutes, stirring often, until the lentils and pumpkin are cooked well. You may need to top up the soup with hot water every now and again, ensuring everything is well covered and depending on how thick you like your soup. Once the soup is cooked, add the coconut cream and salt and pepper to taste and keep on the stove until heated through. Lightly toast your shredded coconut in a dry frying pan until golden. Serve your soup with the toasty coconut and fresh coriander and yoghurt if you like.

Serves 8.

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2 Responses to Spiced Coconut, Lentil and Pumpkin Soup

  1. Looks delicious – the perfect soothing soup for this cooler weather we’ve been having!

  2. I know with all this rain I am back on soups again!

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