Pumpkin & Red Lentil Soup

Adam Withington Posted

Winter Is Coming...

With winter fast approaching and the days getting colder, nothing is more heart-warming than a good soup.

Serves 4  


1 tbsp olive oil

1 onion, diced

2 carrots, diced

2 garlic gloves, minced

2 tsp cumin, ground

2 tsp curry powder

1 kg pumpkin, diced

150g red lentils

400ml tin coconut milk

600ml stock, or water

2 kaffir lime leaves, optional

1 lime, juiced

salt, to taste

yoghurt, to serve

pumpkin seeds, to serve



Prepare all the ingredients. Deseed and skin the pumpkin.


Heat a large Le Crueset French Oven over medium-high heat. Add oil. Add onion and carrot and saute for 5 minutes or until softened. Add the garlic and spices and saute until fragrant.


Add pumpkin, red lentils, coconut milk, stock/water, kaffir lime leaves. Stir and bring to the boil.


Reduce heat to low and simmer for 15-20 minutes or until the lentils and pumpkin are soft. Add lime juice and salt to taste.


Serve in bowls, top with yoghurt and pumpkin seeds.

If you like your soup thinner, add extra stock or water.  

For an extra creamy soup, add half sweet potato, half pumpkin.

A soft pumpkin like Jap or Butternut works best in this soup.


28cm Satin Black
French Oven

by Le Creuset

Individually hand crafted in France since 1925, Le Creuset Cast Iron casseroles are protected by a Lifetime Warranty for your peace of mind. They can be used on all types of hob (induction and oven included).


7 Piece
Knife Block Set

by Wusthof

Knives, which are enjoyable to use and make food preparation a culinary pleasure in itself. The knife ranges have various handle designs to suit individual tastes and requirements in terms of ergonomics.


40 x 30
Cutting Board

By Global

Global's walnut boards are handcrafted from sustainable harvested wood from the US resulting in a hard wearing and versatile board that is environmentally friendly and will protect your knives.

Lilli Reed 
Bachelor of Food & Nutrition Science