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Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils

Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils | Tofobo Family

Hello, beautiful people! This Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils is one of our all time favorite vegan soups. Warm, flavorful and sooo delicious, it’s the perfect meal for cold and gloomy fall/winter days. And although we’re currently living in Thailand, enjoying the wonderful weather here, we love to indulge ourselves with this flavorful deliciousness!

Pumpkin is one of the most amazing autumn vegetables. It’s versatile and has a range of fantastic health benefits! Rich in vitamins, minerals and antioxidants, both the flesh and seeds of the pumpkin provide a balance of immune-boosting nutrients. Red lentils, on the other hand is a great source of proteins and fiber. So, if you haven’t still tried to combine pumpkin with red lentils, oh… you should try it! It’s irresistibly yummy!

To add an amazing exotic flavor to this creamy and hearty vegan pumpkin soup, just add some ginger, coconut milk and a pinch of curry powder, turmeric and cayenne pepper. You’ll find out that this fragrant magical soup is a healthy and cozy comfort food that will steal your heart : )

Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentil | Tofobo Family
Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils

The recipe for this lovely vegan pumpkin soup is simple, quick & insanely easy to make… Let’s take a look at the ingredients!

Ingredients for Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils:
Serves 4
1/2 kg pumpkin, peeled, seeded and cut into cubes
1 cup red lentils, soaked overnight, rinsed and drained
1 carrot, peeled and chopped
1 can coconut milk
2 cm fresh ginger root, peeled and chopped
1 onion, chopped
2 cloves garlic, minced
1/2 tsp. curry powder
1/2 tsp. turmeric
1/4 tsp. cayenne pepper
Himalayan pink salt to taste

For garnishing:
coconut milk
raw pumpkin seeds
black sesame seeds
fresh dill or cilantro

Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentil | Tofobo Family
Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils

Instructions for Creamy Vegan Pumpkin Soup with Coconut Milk & Red Lentils:

1. Put pumpkin, red lentils, carrots, onion and garlic in a large saucepan. Add enough water, cover and bring to boil.
2. Let simmer over medium low heat until soft and tender (around 20-25 minutes).
3. Add coconut milk, ginger, curry powder, turmeric, cayenne pepper and Himalayan salt.
4. Remove from the heat and puree until creamy and smooth.
5. Serve in a bowl and garnish with coconut milk, raw pumpkin seeds, black sesame seeds and fresh dill or cilantro.

Enjoy, loves! I’m sure this creamy kid-friendly deliciousness will become a total hit with your entire family : )

Lots of LOVE,
Gerry

Photo credit: Tofobo Family