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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

Dutchdeluxes servetten bowls wijnkoelers web FB-72.jpg


  • Fry the onion in the oil in a large soup pan until translucent. Add the ginger and cumin seeds and fry for a couple of minutes until fragrant. Add the pumpkin and lentils to the pan and add the stock. Simmer the soup for about 20-23 minutes until the pumpkin is soft. 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. Serve the soup in Dutchdeluxes bowls and garnish with a drizzle of coconut milk, coriander and chili flakes to taste.

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