Thai Pumpkin Coconut and Red Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 large brown onion, diced
  • ½ large red chilli, deseeded and chopped
  • 1 tablespoon extra virgin olive oil
  • 1.3 kg Jap or Kent pumpkin, deseeded, skin on, roughly diced
  • 2 medium carrots (250 grams) roughly chopped
  • 1 cup red lentils
  • 1½ litres vegetable stock
  • 2 cups coconut milk
  • 1 bunch coriander, separate stems and leaves, wash well, rougly chop stems, chop leaves and reserve for garnish
  • A thumb sized piece (10 grams) of ginger, roughly chopped
  • A thumb sized piece (10 grams) of fresh turmeric, or 1 teaspoon dried turmeric
  • Pepper, to taste
  1. Heat a large pot over medium heat
  2. When hot add onion, chilli and oil and saute for 5 minutes until onion softens and starts to brown
  3. Add pumpkin, carrots, lentils and stock. Place a lid on the pot and bring to the boil
  4. Turn the heat down to a simmer and cook for 25 minutes, or until pumpkin and carrots are soft
  5. Allow to cool slightly before adding the coconut milk, coriander stalks, ginger and turmeric, then either carefully puree the soup using a hand blender, or in batches using a food processor
  6. Add pepper to taste
  7. Stir through half of the chopped coriander leaves
  8. Serve soup garnished with remaining coriander leaves
Recipe by Healthy Home Cafe at