Pumpkin, Lentil & Coconut Soup

Pumpkin, Lentil & Coconut Soup

Cooking time


1. Heat 2 tbsp of Cobram Estate Ginger & Lemongrass oil in a saucepan. Add onion and cook for 5 minutes over medium heat until soft. Add garlic and curry paste and cook for 1 minute or until fragrant.

2. Add pumpkin, lentils and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until tender. Add a little more water if it is very thick. Blend using a stick blender and add coconut cream. Season with salt and black pepper.

3. While soup is cooking, heat a small frying pan over medium heat and toast the coconut for 1-2 minutes or until golden. Set aside to cool.

4. Ladle soup into 4 bowls, drizzle with the remaining Ginger & Lemongrass oil and sprinkle with toasted coconut & chives.

Ingredients Chevron Icon

¼ cup (60ml) Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil

1 brown onion, chopped

2 cloves garlic, crushed or chopped

2 tbsp red curry paste

350g pumpkin, peeled and chopped into 2cm pieces

½ cup (75g) dry red lentils, rinsed

4 cups (1 L) vegetable stock

2 tbsp shredded coconut

180ml can coconut cream

1 tbsp finely chopped chives