The winter is not yet finished, and something positive, we can still obtain good small soups. And what better than a soup complete with vegetables and legumes ?!

Perfect after a day of skiing (or job !), this velvet takes us on a journey in India with its flavours of coconut milk and curry powder red (thank you mother-for these spices brought back from India !).

It is for that soup ?!

Cream of pumpkins and lentils in coconut milk and red curry

Ingredients (for 2-3)

  • 1 small pumpkins (about 600 g)
  • 100 g of lentils
  • 1 onion
  • 40 cl of coconut milk
  • 30 cl of vegetable broth
  • 1 c. c. of curry powder red
  • 1 drizzle of olive oil
  • Salt and pepper
  • Of the grated coconut


Snip the onion and put it back in a casserole with a drizzle of olive oil.

Wash and scrape the pumpkins, cut it into pieces and add to the onion.

Then add the lentils rinsed and cover with the coconut milk, broth and curry. Cook over a low heat and covered, for 35 minutes.

Mix together finely and then adjust the seasoning.

Serve with a little shredded coconut on top.

Written by Doc

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