For 4 Person(s)

Pumpkin Soup with Lentils

  • 310 g lentils, rinsed and drained
  • 850 g pumpkin
  • 1 tbsp olive oil
  • 1 red chilli, finely chopped
  • 2 cm fresh ginger, finely chopped
  • 1/2 tsp cumin seeds
  • 2 vegetable stock cubes
  • 1 cup coconut milk
  • 2 tbsp finely chopped cilantro
  • pepper and (sea) salt to taste


Peeling a pumpkin can be quite a difficult job, but if you cook the pumpkin in the oven first, the skin becomes soft and easy to peel. 

Wash the pumpkin and cut it in half. Remove the seeds and wires out and cut into slices. 

Place slices on a greased baking sheet and drizzle with a little olive oil. 

Sprinkle the pepper, ginger, cumin, (sea) salt and pepper over it. 

Put in the oven for about one hour at 180°C.

Let cool and you will see that you can now easily peel.

Cut the pumpkin into beautiful pieces. 

Put the pieces in a pan and pour in enough water so that everything is covered. 

Put in the stock cubes and bring to the boil. 

Purée the soup in a blender until the texture is nice and frothy. 

Add a splash of coconut milk.

Cook the soup with the lentils briefly.

Divide the soup into bowls, and add a little cilantro for a finishing touch. 

Eat it as a snack with a few nice samosas. 

Recipe notes

Makes: 4