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Spicy Pumpkin, Coconut and Lentil Soup - RECIPE COURTESY OF 28bysamwood.com



2 portion(s)


  • 250 grams Pumpkin (Jap or Butternut), Peeled and in 2cm cubes
  • 1 tbsp coconut oil
  • 1 red onion, Peeled and in half
  • 2 cloves garlic, Peeled
  • 3 tsp curry powder
  • 1 can tinned chopped tomatoes, 400g
  • 165 grams coconut milk
  • 1 tbsp Veg Stock Paste
  • 375 grams water
  • 1/2 can Tinned lentils, Rinsed
  • 100 grams baby spinach, Roughly chopped
  • 30 grams fresh lemon juice
  • 1/4 bunch coriander

Recipe's preparation

  1. Placed chopped pumpkin into top tray of the Varoma and set aside.

  2. Add onion and garlic into the TM bowl and chop for 3secs, Spd 7. Scrape down the sides. Add coconut oil into bowl and saute 3mins, 100degrees, Spd 1. 

  3. Add Curry Powder and saute for a further 2mins, 100degrees, Spd 1.

  4. Add tomatoes, coconut milk, stock, water and lentils to the TM bowl. Place Varoma into position and cook 20mins, Varoma, Counter-clockwise operationGentle stir setting

  5. Remove Varoma and set aside. Adjust seasoning of soup to taste. Add chopped spinach and lemon juice and combine 10secs, Counter-clockwise operation, Spd 2.

  6. Pour soup into bowls, add steamed pumpkin and top with fresh coriander.


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Chicken tenderloins can be steamed alongside the pumpkin and added to the soup. 

Tinned chickpeas can be included instead of lentils. 

RECIPE COURTESY OF 28bysamwood.com 

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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