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Vegan pumpkin soup with an oriental twist

This vegan pumpkin soup is a true smell and taste sensation. Because I add lentils, it is a nice filling meal soup.

I prefer to eat pumpkin every day in the fall. Pumpkin has a low energy value (few calories), but contains a lot of fiber. Super good for digestion! Pumpkin is also rich in calcium, iron, vitamins C and E.

My favorite pumpkin is the butternut squash that I use in this recipe because you don't have to peel it: lol, because I think that is a really awful job.

Serves 4


  • 8 fresh sage leaves or 1 tbsp sage from a jar

  • 1 butternut squash (you don't need to peel a butternut squash), chopped into pieces

  • 150 grams of carrots, chopped into pieces

  • 1 tbs curry spices (I use Thai Green Curry, Euroma)

  • 1 tsp turmeric

  • 1 tsp cinnamon powder

  • 100 grams of red lentils

  • 400 ml coconut milk

  • optional: handful of fresh coriander leaves or sage leaves

  • 1/2 liter vegetable stock (500 ml water and 1 stock cube)

  • 1 tbs olive oil

  1. Put some olive oil in a stockpot. Add the sage leaves and bake for about 30 seconds.
  2. Add the pumpkin and carrots to the pan. Stir for 1 minute.
  3. Add the curry powder, the cinnamon powder and the turmeric. Stir for 1 minute.
  4. Add the lentils, the vegetable stock and the coconut milk.
  5. Let this simmer for 20 minutes on low heat.
  6. When the pumpkin is cooked, puree the soup with a hand blender.
  7. Serveer met verse koriander of salie blaadjes in wat olie gebakken en bijvoorbeeld Libanees platbrood

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