Pumpkin, Lentil and Ginger Soup Recipe (Serves 8+)

Wheat, gluten, dairy, egg free and vegan


1 and 1/2 onions, chopped
1 Tbsp olive oil, Oly’s oil or other oil
Roughly 1 Tbsp grated fresh ginger
2 – 3 red chili’s, finely chopped
1/2 Squash, chopped into 3cm cubes
1 orange kumara, chopped into 3cm cubes
2 – 3 tsp Massel veg stock powder
3/4 cup of red lentils
1 – 2 Tbsp smooth peanut butter


1) Heat oil in a large pot to a medium heat. Add onions and cook until tender, about 5 minutes.
2) Add ginger and chili, cook until fragrant – about 1 minute.
3) Add squash and stir through. Put pot lid on, and leave 2 minutes.
4) Add kumara and stir through. Put pot lid on, and leave 2 minutes.
5) Add 1 and 1/2 liters of boiling water. Simmer for 5 minutes with lid on.
6) Add the lentils. Simmer until the lentils are tender, about 7 minutes.
7) Stir peanut butter through, then blend with a stick mixer. Add more water if needed, then season to taste.

Once cool, this tends to solidify slightly. Add 1/4 cup per 2 cups of liquid when re-heating to bring back to that soupy texture. I leave my squash skin on because I’m lazy, but it also makes for a textured, vitamin rich soup.

– Hannah

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