Caribbean Pumpkin and Lentil Soup With Coconut Milk (Vegan)

Name: Caribbean Pumpkin and Lentil Soup With Coconut Milk (Vegan)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Caribbean
Ingredients: 2 tbsp olive oil ((28g)); 1 medium sized onion (chopped); 3 scallion (sliced); 4 garlic cloves (minced); 3 cups vegetable stock ((700ml) ); 1 tbsp ginger ((3g) minced); 6 sprigs of fresh thyme (tied together); 1 tbsp shado beni ((15g) use cilantro instead); ½ tsp scotch bonnet pepper powder ((2.5g) or use chilli powder); 1 tsp pink salt ((6g)); 1 tsp black pepper ((2g)); ½ tsp coconut sugar ((2g) optional); 1 lb pumpkin ((roughly 450g) chopped); 1 cup red lentils ((200g) rinsed); 14 oz full fat coconut milk ((400ml)); 1 scotch bonnet; additional pink salt and black pepper to taste

Instructions

Prep:20minCook:20min

A delicious heart warming Caribbean style pumpkin soup with red lentils. This recipe is made with creamy coconut milk, tasty, brimming with heart warming spices and vegan friendly. A totally nutritional dense and flavoursome soup.

Updated at: Sat, 14 Dec 2024 12:58:45 GMT