Sus Hive Recipe Library

Vegan Curried Pumpkin Lentil Soup

Chef/operator production sheet for Vegan Curried Pumpkin Lentil Soup. Use this page for station prep, service setup, holding decisions, and catering execution. Vegan Curried Pumpkin Lentil Soup has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Vegan Curried Pumpkin Lentil Soup

Creamy pumpkin-lentil soup with coconut milk, curry, ginger, and warm spice.

Yield: 4 servings
Style: plant-based soup
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Soup
  • 1/2 tbsp olive oil
  • 1 white onion, diced
  • 1 large carrot, sliced
  • 3 cloves garlic, minced
  • 1/2 tbsp fresh grated ginger
  • 1 tbsp mild yellow curry powder
  • Optional: 1/4 tsp cayenne
  • 3 cups water or vegetarian broth
  • 1 cup green or brown lentils, rinsed
  • 1 can light coconut milk
  • 1 can pumpkin puree
  • 1/2 tsp salt, plus more to taste
  • Freshly ground black pepper
Finish & Garnish
  • Reserve 2 tbsp coconut milk for drizzle
  • Cilantro, for garnish
  • Optional: yogurt
  • Optional: salsa
  • Optional: naan or pita for serving

Prep / Cook Method

  1. Heat olive oil in a large pot over medium-high heat. Add onion, carrot, and garlic; sauté 3 to 5 minutes until onion softens.
  2. Lower heat to medium-low. Stir in ginger, curry powder, and cayenne, if using, for about 30 seconds.
  3. Stir in water or broth, coconut milk, lentils, and pumpkin puree. Season with salt and black pepper.
  4. Bring to a boil, then reduce heat and simmer about 30 minutes until lentils are tender and the soup thickens. Add extra water or broth if needed.
  5. Taste and adjust seasoning before serving.

Finish + Service

  • Drizzle with reserved coconut milk.
  • Garnish with cilantro and salsa if desired.
  • Optional yogurt makes it no longer VE, VG, or DF.
  • Serve with naan or pita if desired.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.