Caribbean pumpkin lentil soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Category: Soup
- Cuisine: Caribbean
- 1 medium pumpkin or butternut squash, cubed, peeled and seeds removed (save the seeds)
- 200g red lentils, washed
- 4 tsp coconut oil
- 1 medium sized onion, sliced
- 1 tsp of fresh thyme
- 1 tbsp of ginger, grated
- 2 garlic cloves, chopped
- 700ml of vegetable stock (see post)
- 1 can of full fat coconut milk
- 1 tsp himalayan pink salt
- 1/2 tsp of chilli flakes
- 1/2 tsp palm sugar (optional)
- 1/2 tsp black pepper
- 1 scotch bonnet or chilli
- On low heat the coconut oil in a non stick saucepan and proceed to sautee the onions and garlic until golden.
- Pour in 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 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 palm sugar and toasted pumpkin seeds prior to serving.