Pumpkin Lentil Soup

Contributed by nvhere


  • 1 cup of pumpkin (cut into 1/2” cubes)
  • 1/2 cup of red lentils, soaked for 2 hrs
  • 1 cup of chicken broth
  • 4 Tbsp. coconut milk
  • Salt & pepper to taste


  1. Boil the lentils with broth until they are al dente (about 15 min).
  2. Now add the pumpkin cubes and salt and boil for another 12 minutes until they become soft to the touch.
  3. The soup will start thickening now, so add water according to your liking to thin it. Remove from heat and add coconut milk & ground pepper.
  4. You can serve it as is, “home style” OR puree it in the mixer for a much thicker creamier version.

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