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Lunch recipe · from the recipe book

Ginger Pumpkin Coconut Soup with Red Lentils

A velvety, gently spiced pumpkin soup with warm ginger, creamy coconut and tender red lentils, finished with lime and toasted pepitas for crunch.

Ginger Pumpkin Coconut Soup with Red Lentils

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 2 medium120 gCarrotschopped
  • 4 cloves12 gGarlicminced
  • ¼ cup grated25 gFresh gingerpeeled and grated
  • 1 tbsp6 gCurry powder
  • 1 tsp2 gGround cumin
  • ½ tsp1 gGround cinnamon
  • 1 cup200 gRed lentils, dryrinsed
  • 1¾ cups425 gPumpkin puree, canned
  • 5 cups1,200 gWater
  • 1 cup200 gCoconut milk, cannedstirred well
  • 1 tsp6 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLime juice
  • ¼ cup36 gPumpkin seeds (pepitas)
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Warm the olive oil in a large pot over medium heat. Add the onion and carrot and cook, stirring, until softened, about 7 minutes.
  2. Stir in the garlic, ginger, curry powder, cumin and cinnamon and cook until fragrant, about 1 minute.
  3. Add the lentils, pumpkin, water and salt. Bring to a boil, then lower the heat, cover partly and simmer until the lentils and carrot are very soft, about 20 minutes.
  4. Meanwhile, toast the pumpkin seeds in a dry pan or set aside to scatter raw; if toasting, do it first in the empty pot before the oil and set them aside.
  5. Stir in the coconut milk, then blend the soup smooth with an immersion blender. Add a splash of water if it's too thick.
  6. Stir in the lime juice and black pepper and adjust the salt.
  7. Ladle into bowls and top with the pumpkin seeds and cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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