Vegan Pumpkin Soup

Vegan Pumpkin Soup

Serving Size: 4

Prep Time: 5

Cooking Time: 15


  • 2 tsp olive oil
  • 1 brown onion, finely diced
  • 1 tsp ground cumin
  • 1 tsp grated fresh ginger
  • 1 tsp grated lemon rind
  • 1 cup red lentils, rinsed and drained
  • 4 small carrots (or 3 large), grated
  • 4 cups salt reduced vegetable or chicken stock
  • 2 tbsp mint, finely chopped
  • Natural or Greek yoghurt to serve (optional) *no longer dairy free with addition of yoghurt


  1. Heat the oil in a medium saucepan over medium-high heat. Add the onion, cumin, ginger and lemon rind and sauté for 2-3 minutes or until the onion has softened. –
  2. Add the lentils, carrots and stock and bring to the boil. Reduce the heat and leave to simmer for 8-10 minutes or until the lentils are tender. –
  3. Stir through the mint and top with a spoonful of yoghurt and/or wholegrain toast to serve.