Indian Dal Pumpkin Soup

This slightly hot cream soup is beautiful with its exotic aroma of coconut oil and spices.

indian lentil pumpkin curry

Ingredients (for 4 servings):

  • 1 cup Hokkaido pumpkin, chopped into cubes
  • 1 onion
  • 1 parsnip
  • 1 tablespoon curry
  • 2 teaspoons coconut oil
  • ½ teaspoons turmeric
  • 1 cup red lentils
  • pinch of unrefined sea salt
  • 2-3 cloves of garlic
  • ground coriander
  • 2 cm ginger root, finely grated


Chop onion and parsnip. Pour coconut oil in a saucepan and cook onion. Add curry, pumpkin, turmeric and half a cup of water. Cook covered for about 10 minutes. Rinse lentils and place in the sauce pan with other vegetables. Pour 3 cups of water, add a pinch of unrefined sea salt and cook for about 20 minutes. When it’s done, add chopped garlic while the dish is still warm and then pour everything in the blender. Blend until the you get a nice creamy soup. Spice with coriander and grated ginger.


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