Ingredients

The following ingredients have 4 Servings
  • 1 lb pumpkin ((roughly 450g) cubed, peeled and seeds removed (save the seeds))
  • 1 cup red lentils ((200g) washed)
  • 4 tsp coconut oil
  • 1 medium sized onion (sliced)
  • 2 garlic cloves (chopped)
  • 3 cups of vegetable stock ((700ml) see post)
  • 1 tbsp of ginger (grated)
  • 1 tsp of fresh thyme
  • ½ tsp of chilli flakes
  • ½ tsp black pepper
  • 1 tsp himalayan pink salt
  • 1 can of full fat coconut milk ((400ml))
  • ½ tsp coconut sugar (optional)
  • 1 scotch bonnet or chilli

Instruction

  • On low heat, add the coconut oil to a non stick saucepan and proceed to sautee the onions and garlic until golden.
  • Pour the vegetable stock into the saucepan.
  • Stir in the ginger, thyme, chilli flakes, black pepper, pink salt, pumpkin and lentils (in that order) and bring to the boil.
  • Reduce the heat to medium and pour in the coconut milk and add the whole scotch bonnet.
  • Cover the saucepan and simmer for 20 minutes until the lentils and pumpkin have tenderised.
  • Use a slotted spoon to remove the scotch bonnet/chilli from the pot and discard
  • Meanwhile clean off the flesh from the pumpkin seeds and rinse them thoroughly.
  • Pat them dry with a paper towel.
  • Preheat a small frying pan and toast the seeds, they will begin to pop and look golden once done.
  • Remove the soup mixture from the saucepan and transfer into a blender.
  • Pulse the mixture into a smooth consistency
  • Sprinkle with coconut sugar and toasted pumpkin seeds prior to serving.