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Pumpkin lentil soup with cumin

Starter, 4 persons.


  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 2 cm. fresh ginger, grated
  • 2,5 tsp. cumin seeds
  • 750 gr. pumpkin, peeled and chopped
  • 100 gr. red split lentils
  • 1 liter hot vegetable stock
  • 200 ml coconut milk
  • chili flakes
  • fresh coriander
  • salt and pepper


  1. Fry the onion in the oil in a large soup pan until translucent.
  2. Add the ginger and cumin seeds and fry for a couple of minutes until fragrant.
  3. Add the pumpkin and lentils to the pan and add the stock.
  4. Simmer the soup for about 20-23 minutes until the pumpkin is soft.
  5. Puree the soup with a hand mixer or in the blender until smooth and season with salt and pepper. Optionally add some water for a thinner soup.
  6. Serve the soup in Dutchdeluxes bowls and garnish with a drizzle of coconut milk, coriander and chili flakes to taste.