4-6 servings; 15 min preparation; 20 min cooking time.
Although pumpkins do not originate from Asia, they combines tremendously well with typical Asian flavours of coconut and ginger that you will find in every curry. The sweetness of this vegetable gives the perfect base for spicy-sour tones in this soup. This bright orange colour will warm you up even looking at it.
It’s totally worth to try this soup not only because of its colour and taste, but also considering its richness in fibers, anti-oxidants and vitamins in it. So you will not only look and taste great, but it will have many health benefits.
- 2 ts coconut oil
- 800 g pumpkin, chopped in pieces of 2×2 cm
- 200 g red lentils, raw
- 4 shallots, chopped roughly
- 3 garlic cloves, chopped roughly
- 20 g ginger root, peeled and sliced (pieces of approximately 1.5×1.5 cm)
- 1 ts turmeric powder
- 1 tbsp dried cilantro
- 1 l vegetable stock
- 100 ml coconut milk
- 1/2 red chilli pepper, chopped in thin slices
- 2 tbsp lime juice
- cilantro leaves for decoration
Cut and peel the pumpkin. Cut it roughly in pieces of 2×2 cm.
Heat the coconut oil in a soup pan on high heat. Add chopped roughly shallots, garlic and ginger. Stir until it begins to get soft. Add the cilantro and turmeric. Stir for 2 more min, then add the pumpkin pieces.
Pour the vegetable stock and add the lentils. Add half of the chilli slices. Bring the soup to the boil and reduce the heat. Cook until the pumpkin and lentils get soft. Add the coconut oil. It will take about 20 min until the soup is ready.
Take the soup from the heat. Use a stick blender to blend the soup. Be careful not to leave any lumps. At the very end add the lime juice and salt to your taste. It will bring the taste up. Serve with fresh chilli and cilantro leaves on top. Enjoy!