Pumpkin, Ginger & Coconut Soup


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A tasty, nourishing soup - just the job after seasonal excess!

6-8. Makes 1.5L
Conventional method: 30-40 minutes: 7-10 minutes veg prep; 20-30 minutes cooking time. Pressure cooking: veg prep as before, 15 minutes at high pressure
Gluten free
No nuts
No sesame
No soya
Reduced sugar

850-875g de-seeded pumpkin (before peeling) – approximately half a large pumpkin
1 red onion, peeled and chopped roughly
2-3 cloves garlic, crushed or finely chopped
1 tbsp good quality oil, eg cold-pressed rapeseed or olive oil
1½ tbsp grated fresh ginger
¼ tsp chilli powder
½ tsp allspice
½ tsp cinnamon
¾ cup moong dahl or orange lentils, washed and drained
1L strong stock
¼ cup vegan coconut yoghurt, eg Co-Yo. If you can’t get it, use 2 tbsp plain soya yoghurt and grate in a lump of creamed coconut about the size of a small clementine
Salt and pepper to taste


1. Peel the pumpkin and chop roughly into medium chunks.

2. Lightly fry the onion until it starts to turn translucent. Add the garlic, cook in for a minute or so then add the pumpkin.

3. Cook for 2-3 minutes, stirring regularly, then add the spices and cook in for about a minute.

4. Add the hot stock and lentils. Stir everything well, bring to the boil then reduce to a strong simmer until the lentils are cooked.

5. Blend the soup then stir in the coconut yoghurt. Taste and add salt if necessary – plus lots of freshly ground black pepper.

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