Carrot-pumpkin-lentil soup

Delicious carrot pumpkin lentil soup

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

Calories: 250

Tasty soup with carrot, pumpkin and lentils. This soup is absolutely delicious. Gluten-free, vegetarian and easy to cook in under 25 minutes. Serve with gluten-free bread.

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Carrot-pumpkin-lentil soup

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Serves: 4
  • Calories 250


  • 4 cm ginger, fresh
  • 500 g carrot
  • 400 g pumpkin, pieces
  • 200 g red lentils, dried
  • 1 l vegetable stock
  • cress, to garnish
  • salt
  • pepper


  • Yoghurt or coconut cream (as a vegan option)


  • 1)

    Peel the ginger and cut into thin slices. Cut the carrots into 1 cm thick slices.

  • 2)

    Put the ginger, carrot, pumpkin pieces, red lentils and vegetable stock in a large pan.

  • 3)

    Bring to the boil and cook with the lid on the pan for 15 minutes over a low heat until the lentils are cooked.

  • 4)

    Puree the soup with a hand blender. Garnish with cress and optionally a dollop of yogurt or coconut cream.


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