Uncle Cheese Recipe Library

Vegan station migration

Curried Pumpkin Lentil Soup has been migrated into the hosted responsive recipe system so the full vegan soup build can be reviewed by browser link instead of static preview.

VeganSoupVE / VG / GF / DFMigration live

Vegan Curried Pumpkin Lentil Soup

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

Yield: 4 servings
Style: Vegan soup
Best view: Browser on phone or desktop

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

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.
Uncle Cheese Vegan migration — Curried Pumpkin Lentil Soup converted into the new responsive recipe system.