This soup has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delectable and hearty dinner. If you prefer a lighter soup, add more stock to thin the base, or try adding more coconut milk for a savory and unique taste.

soup in a bowl made from a pumpkin.


  • 1 medium onion, minced
  • 2 cloves of garlic, pressed
  • 2 tablespoons of vegetable oil
  • 2-3 inches of gingerroot, grated
  • 2 teaspoons ground coriander AND 1 teaspoon ground cumin OR 3 teaspoons yellow curry powder
  • 1 can (13oz.) coconut milk
  • 1 liter vegetable stock
  • 4 ounces split red lentils, washed and drained
  • 1 medium to targe sweet potato, cubed
  • 1 can (15 oz.) pumpkin puree
  • ½ - 1 tablespoons Thai Red Curry paste
  • Black pepper to taste


Make a thick past by mashing ginger and garlic together. Use a pestle and mortar, or a small bowl and the heel of a wooden spoon will do just fine.

Heat vegetable oil over medium heat in a large saucepan. Add onion and sauté until transparent.

Add garlic paste and sauté another 2 minutes, until fragrant. Lower heat and stir constantly to avoid burning.

Add coriander/cumin mixture OR yellow curry powder.

Stir in coconut milk, stock, lentils, sweet potato and pumpkin puree.

Simmer over medium to low heat for 40-50 minutes, or until the sweet potato is soft and almost melting into the soup. Stir occasionally.

Before serving, stir in the red curry paste, garnish and enjoy!