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Lentil & pumpkin soup with anti-inflammatory spices



700 gr butternut pumpkin

500 gr sweet potatoes

2 yellow onions

Coconut oil to fry in

500 ml coconut milk

400 gr crushed tomatoes

1,5 tablespoons turmeric

1 teaspoon ceylon cinnamon

1 teaspoon cumin

2 dl red lentils

2 tablespoons grated ginger

Salt & black pepper


  1. Peel a squash, grate it and slice the butternut squash and sweet potatoes.
  2. 2. Peel the onion and chop into small pieces.
  3. Fry the onion soft in plenty of coconut oil.
  4. Add the butternut and sweet potato pieces and fry with the onion.
  5. Pour in coconut milk, crushed tomatoes, turmeric, cinnamon, cumin, red lentils, herb salt and black pepper.
  6. Let simmer until the pumpkin and lenses have softened.
  7. Add grated ginger and mix smoothly with a hand mixer.
  8. Pour in water if needed or to get the desired consistency.
  9. Taste with salt and pepper.
  10. Top the soup with creamy coconut cream, sesame seeds, coarsely ground black pepper and Thai basil.