Pumpkin and Coconut? I know what you are thinking, as it may sound like an off the wall recipe; however trust me, this is one you definitely want to try out.

I've made this Pumpkin Coconut Lentil Soup a handful of times and it turns out better almost every time I make it. I tend to vary the greens I put in the soup depending on what I have or what's in season. Feel free to mix it up a bit and place in whatever you have. I prefer tuscan kale or savoy spinach, as both yield incredible flavor and nutritional profiles.

This recipe has an incredible balance with the fresh pumpkin, coconut milk, ginger, and lentils. I've added lentils to the recipe to add some additional fiber and protein to the soup. Freel free to substitute with Quinoa if you'd like. Also, with adding in the greens, veggies, and ginger this soup holds numerous vitamins, minerals, and antioxidants to keep you healthy, full, and warm on those chilly nights.


  • 1/4 of a block of organic Creamed Coconut
  • 1.5 litres of veggie broth or stock
  • 1 cup of organic lentils (I use red lentils)
  • 1/4 of a fresh pumpkin (Can substitute for 1 large sweet potato (cubed) or 1/2 of butternut squash (cubed)
  • 4 – 4.5 garlic cloves (minched)
  • 1 Onion (chopped)
  • 2.5 Tbsp of freshly grated ginger
  • 1 head of chopped kale (Be sure to remove stems and stalk, leaves only)
  • 1 Tsp. of curry powder
  • 2 Tbsp. Basil (chopped)
  • Sea Salt and Pepper to taste


  1. In a large stock pot, with medium heat, take your 1/4 block of organic creamed coconut and a splash or two of filtered water and stir until creamed coconut is dissolved.
  2. Add in your pumpkin, (or sweet potato), lentils, garlic cloves, onion and stir for roughly 5 – 7 minutes.
  3. Add in your 1.5 liters of vegetable stock or broth and bring the conconction to a boil.
  4. Once boiling, bring heat down to medium, and simmer for roughly 35 – 40 minutes. (Be sure lentils are cooked all the way and vegetables are broken down and cooked) You can simmer this mix for an hour if you have the time. Just dont add your kale or greens if you decide to keep it on a bit longer.
  5. Next, add in your head of kale (or green of choice), fresh grated ginger, fresh basil, and curry powder. Stir for roughly 5 – 7 minutes until greens appear to be cooked.
  6. Let soup sit for roughly a few minutes before serving. Enjoy!

This soup can be topped with either freshly roasted pumpkin seeds, or fresh basil or sprouts… whatever you prefer. I tend to make this soup in the Fall when pumpkins are plentiful and fresh. I'll usually acquire the pumpkin from a patch and roast the pumpkin seeds before I start the soup.

As always, this soup goes great completely by itself, or with a nice french bread to dunk it in. It's extremely creamy, thick, and stocked full of healthy ingredients to give you energy.