Pumpkin, Ginger & Coconut Soup

gluten free
wheat free
cheap as chickpeas
freezable
2 spoon difficulty rating

30-40 minutes

7-10 minutes veg prep; 20-30 minutes cooking time. Pressure cooking: veg prep as before, 15 minutes at high pressure

Serves: 4

3.666665
Average: 3.7 (3 votes)
Pumpkin, Ginger & Coconut Soup

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

Ingredients: 

  • 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

Method: 

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.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 5 of 5
Baci di Dama

Baci di Dama

Baci di Dama are traditional Italian cookies, typical of the Piedmont region. They are simple to make, full of nutty...See recipe »
Creamy Mushroom Tagliatelle

Creamy Mushroom Tagliatelle

Enjoy this traditional, tasty yet simple Italian dish vegan style!See recipe »
Vegan Chocolate Brownie

Vegan Chocolate Brownie

Our Kitchen's award winning chocolate brownie oozes with gooey vegan goodness... a real chocolate and nutty taste explosion! Serve warm...See recipe »
Vegan Caesar Salad

Vegan Caesar Salad

Our Kitchen's highly nutritious Ceaser Salad is crisp, hearty and packed with flavour whilst delivering a super protein punch. Healthy...See recipe »
Chocolate & Orange Tart

Chocolate & Orange Tart

A new addition to The Allotment's midsummer menu, the chocolate orange tart is a surprisingly light dessert. Comprising of an...See recipe »

Add new comment