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Karma Waters Recipe

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Pumpkin soup

Pumpkin soup

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serving Size: 2 People

Pumpkin soup


  • 200g Pumpkin
  • 50g Yellow Lentils
  • 1 tbsp Olive Oil (optional)
  • 1/2 tsp Salt (optional if you like salt-free dishes)
  • 1/2 tsp Vegetable Stock Powder (or you can use your own Vegetable Stock liquid, if you have some already made)
  • Pinch of Black Pepper
  • Approx. half a handful of fresh Basil and fresh Coriander leaves.
  • Water


    Preparation & Cooking Method:
  1. The Yellow Lentils can be pre-soaked to reduce cooking time - but this is not essential.
  2. Set aside a few of the Coriander leaves for a final garnish.
  3. Combine & roughly chop the rest of the Basil and Coriander leaves.
  4. Boil the Yellow Lentils until they are soft / easily squeezed with your fingers. Drain them well and set them aside.
  5. Cut the Pumpkin into approx. fingertip sized pieces - so that it will cook quickly.
  6. Place the cut Pumpkin into a pan with 3 to 4 cups of water (or your own Vegetable Stock liquid).
  7. Bring the pan to a boil & then medium simmer it for 8-10 minutes - not longer - do not overcook the Pumpkin.
  8. Add the Olive Oil, Salt and Vegetable Stock Powder into the pan - if you used them.
  9. Add the Yellow Lentils into the pan.
  10. Let everything cook for another 2 minutes.
  11. Turn off the heat, then add the Basil and Coriander leaves (do not cook these).
  12. Blend everything until creamy.
  13. Serve the Pumpkin Soup, garnished it with a few Coriander leaves.