CARIBBEAN PUMPKIN AND LENTIL SOUP WITH COCONUT MILK (VEGAN)

A delicious heart warming Caribbean style pumpkin soup with red lentils. This recipe is made with creamy coconut milk, tasty, brimming with heart warming spices and vegan friendly.

I love lentils and pumpkin, put both of them together in a soup and it creates something magical. Don't believe me? Try this recipe! I dare you to!

INGREDIENTS

– olive oil – onion – scallion – vegetable stock – pumpkin – lentils

STEP 1

On low heat, add the olive oil to a non stick saucepan and proceed to saute the onions and garlic until golden.

STEP 2

Pour the vegetable stock into the saucepan.

STEP 3

Stir in the ginger, thyme shado beni, scotch bonnet pepper powder/chilli, black pepper, pink salt, coconut sugar pumpkin and red lentils and bring to the boil.

STEP 4

Reduce the heat to medium and pour in the coconut milk and add the whole scotch bonnet.

STEP 5

Cover the saucepan and simmer for 20 minutes until the lentils and pumpkin are fork tender.

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