• 2 tbsp rapeseed oil
  • 3 onions (480g), chopped
  • 30g ginger, peeled and chopped
  • 3 large garlic cloves, chopped
  • 1½-2 tbsp medium curry powder
  • 1 tsp ground coriander
  • ½ tsp crushed dried chillies (optional)
  • 1kg pumpkin or butternut squash (flesh only), cut into cubes
  • 1 tbsp vegetable bouillon powder (ensure vegan, if needed)
  • 400g can coconut milk
  • 180g dried red lentils
  • 15g coriander, chopped


  • STEP 1

    Heat the oil in a large pan over a medium heat and fry the onions and ginger for 10 mins, stirring occasionally until softened and starting to colour. Stir in the garlic, curry powder, ground coriander and dried chillies, if using, and cook for 1 min more.

  • STEP 2

    Tip the mixture into a large slow cooker along with all the remaining ingredients, except the fresh coriander. Add 2 litres water. Cook for 8 hrs on high, or overnight for 15 hrs on low. Stir well, then blitz using a hand blender until smooth. Ladle into bowls and scatter over the fresh coriander to serve. Once completely cool, the soup will keep chilled in an airtight container for 48 hrs or frozen for up to two months. Reheat in a pan over a low heat or in the microwave until piping hot.

Recipe tip

If your pumpkin or squash isn’t quite big enough to make up the required weight, you can supplement it with chopped carrots.

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating