Pumpkin-coconut soup with red lentils and curry

Especially for those moments when a hot bowl of soup is just all you need. The red lentils provide extra heartiness, the coconut cream softness and the granola-based gremolata gives a surprisingly fresh accent.

  • time: 40 min
  • servings: 4
  • level: enthusiast

How to make it

The soup

  • 1

    Saute the onion and garlic with a little oil in a large non-stick saucepan over a medium heat. Allow 5 minutes.

  • 2

    Add the cinnamon stick, turmeric and curry along with a pinch of salt and pepper. Lower the heat and leave to simmer for a few more minutes. Stir occasionally to prevent the spices from burning.

  • 3

    Add the tomato puree and let it simmer for a few minutes until everything has a deep red colour. Stir occasionally.

  • 4

    Add the diced pumpkin and season again with salt and pepper. Leave everything to simmer for another 15 minutes, stirring occasionally.

  • 5

    Rinse the lentils in a sieve under cold running water and add them. Add the stock and bring to a boil. Leave to simmer for 20 minutes with the lid on the pot.

  • 6

    Mix the coconut cream into the soup. Blend the soup in the blender or with a hand blender. Taste and season with salt and pepper if necessary.


The gremolata

  • 1

    Mix the herbs with the granola.

  • 2

    Add the juice and grated zest of the lemon.

  • 3

    Taste and season with salt and pepper.

  • 4

    Pour the soup into bowls and finish off with the gremolata.


Tip: You can make also make this soup with carrots or a combination of carrots and pumpkin.

Needed for 4 persons

Pumpkin-coconut soup

  • butternut pumpkin, diced 750 gr
  • large onion, chopped 1
  • clove of garlic, chopped 1
  • piece of ginger, chopped 2 cm
  • red lentils 175 gr
  • coconut milk/cream 200 ml
  • tomato puree 1 tbsp
  • curry powder 1/2 tsp
  • turmeric powder 1/2 tsp
  • cinnamon stick 1
  • vegetable or chicken stock 1 liter
  • oil for stewing (coconut or olive)
  • black pepper from the mill to taste
  • salt to taste


  • flat parsley or coriander, coarsely chopped 5 sprigs
  • #V Virgin pecan granola, chopped 50 gr
  • lemon, juice and zest 1
  • black pepper to taste
  • salt to taste


Which granola?

For the gremolata, choose our #V Virgin pecan granola.

Buy your granola

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