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Easy Curried Butternut Squash and Coconut Soup

Course: Appetizer, Soup
Cuisine: Vegan
Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 543kcal
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  • naan bread or toasted bread to serve
  • 1 small chilli / jalapeño (or half the amount chili powder)
  • roasted pumpkin seeds/oil to serve
  • 1 tbsp lemon juice (after serving. Hauke's fave!)


  • Peel and dice the pumpkin, carrots, onions and garlic and fry them in oil for one minute in a large sauce pan. If you’re not sure how to slice a pumpkin/squash, check out this video here. (You don't necessarily have to peel the squash, but it will taste nicer without it.)
  • Peel and finely dice the ginger. Add it together with the curry powder to the pot and fry for another minute. Tip in the lentils, vegetable broth, coconut milk and give it a good stir.
  • Bring it to boil, then turn the heat down and simmer for 15-18 mins until everything is tender. If you are using pre-cooked lentils wait until the last couple of minutes to add them and their juice.
  • Use a hand blender and blend it until smooth then season with salt and pepper
  • Serve with some bread on the side (well if you want to. We won’t force you!) and if you have them, add some roasted pumpkin seeds and drizzle a little pumpkin oil on the top for a much more intense pumpkin taste.


Serving: 524g | Calories: 543kcal | Carbohydrates: 52g | Protein: 16g | Fat: 34g | Saturated Fat: 23.1g | Sodium: 624mg | Potassium: 1474mg | Fiber: 16.4g | Sugar: 11g | Vitamin A: 21000IU | Vitamin C: 50.3mg | Calcium: 150mg | Iron: 7mg