Back to top

Pumpkin, Coconut and Red Lentils Soup (Vegan)

By Laia Smitz


5 Qt Saladmaster Titanium Pot


  • 850 g pumpkin, peeled and diced
  • 150 g of red lentils
  • 950 ml low sodium vegetable broth, water can be used
  • 240 ml of coconut milk
  • 1 teaspoon whole mustard seeds (3 g)
  • 4 garlic cloves, peeled and chopped
  • 1 medium onion, chopped
  • 1 teaspoon ground cumin seeds (2 g)
  • 1 teaspoon ground coriander seeds (2 g)
  • 1/2 teaspoon turmeric (1 g)
  • 1/4 teaspoon curry powder (0.5 g)
  • 1 teaspoon sea salt (6 g)
  • Extra virgin olive oil
  • Fresh parsley or cilantro


  • Preheat the 5 Qt Saladmaster Titanium Pot over medium heat
  • Add the mustard seeds and sauté until the seeds start to burst
  • Add garlic and onion and sauté for a minute while stirring
  • Add remaining spices, cumin, coriander, turmeric and curry
  • Add vegetable broth (or water), and chopped pumpkin
  • Cover and wait for the click
  • When you click, lower the temperature to minimum, cook 20 minutes
  • Uncover the pot, add the washed lentils, cover
  • Raise temperature until you hear the click
  • When you click again, lower the temperature to a minimum and cook 15 minutes (check that the lentils are tender but not passed)
  • Give a point of salt
  • Keep the minimum heat with the pot uncovered
  • Add coconut milk and stir well for a minute
  • Transfer it to a suitable container and beat it with the hand mixer or mash with a potato masher to leave a creamy texture to our liking


  • In this recipe you can replace the pumpkin with carrots
  • When serving, include some fresh parsley or cilantro leaves and a drizzle of extra virgin olive oil for each guest