Caribbean Pumpkin and Lentil Soup With Coconut Milk (Vegan)

4 standard portions

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Ingredients

• 2 tbsp olive oil
• 1 medium sized onion (chopped)
• 3 scallion (sliced)
• 4 garlic cloves (minced)
• 3 cups vegetable stock ((700ml) )
• 1 tbsp ginger (minced)
• 6 sprigs of fresh thyme (tied together)
• 1 tbsp chadon beni (use cilantro instead)
• ½ tsp scotch bonnet pepper powder (or use chilli powder)
• 1 tsp pink salt
• 1 tsp black pepper
• ½ tsp coconut sugar (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

Method

1. On low heat, add the olive oil to a non stick saucepan and proceed to saute the onions and garlic until golden.
2. Pour the vegetable stock into the saucepan.
3. Stir in the ginger, thyme chadon beni,, scotch bonnet pepper powder/chilli, black pepper, pink salt, coconut sugar pumpkin and red lentils and bring to the boil.
4. Reduce the heat to medium and pour in the coconut milk and add the whole scotch bonnet.
5. Cover the saucepan and simmer for 20 minutes until the lentils and pumpkin are fork tender..
6. Use a slotted spoon to remove the scotch bonnet/thyme stems from the pot and discard.
7. Remove the soup mixture from the saucepan and transfer into a blender.
8. Blitz the mixture into a smooth consistency
9. Do a taste test and add additional black pepper and pink salt, if needed