Pumpkin and red lentil soup & roasted pumpkin seeds recipe (vegan!)

Butternut squash…. a food i have tried to like and tried preparing several times before but never liked the result. I decided to give it one last chance and make a butternut squash and red lentil soup and see if maybe i would like that.

I gave it a chance… i have given butternut squash several chances, but it is not a vegetable for me, hahaha. Maybe i will like actual pumpkin better, but i give up on this vegetable. Of course, that isn¨’t to say that this soup was horrible – if you like butternut squash i am sure you would like this soup. Or you could use actual pumpkin or maybe sweet potato or carrot instead of the butternut squash, so i am going to share the recipe anyway!

Also, i decided to use the pumpkin seeds and not let them go to waste – so roasted them with some salt, chilli and oil and they were delicious!

The good thing is that you don’t have to like all vegetables – there are plenty of other delicious rootvegetables and vegetables to enjoy 🙂


Recipe: c.a 4-6 portions

c.a 2,5dl red lentils

2 cubes of vegetable stock

c.a 6-7 potatoes

1 whole butternut squas c.a 500-700g

Salt and pepper to taste

Water (enough to cover the whole mix)

c.a 2-3dl oat cream

Begin by chopping the potatoes and pumpkin into similar sized cubes. Then add to a pot and cover with water i.e a  little more than “covered”. Add the vegetable stock and let boil c.a 5 minutes before adding the red lentils. Stir every now and then so that the red lentils don’t stick to the bottom of the pot. (Note, washing/rinsing the red lentils before boiling can help get rid some of the starch/anti-nutrients and can help if you find you get very bloated or gassy from lentils. Also makes the soup less likely to boil over/foam from the lentils.)

Let boil c.a 15-20 minutes until the red lentils are boiled and the potatoes and pumpkin are soft – but not falling apart. Then let cool for c.a 10 minutes before adding the oat cream and mixing with a hand mixer. Mix until smooth.

Eat warm or let cool in the fridge so that it thickens slightly! 


Roasted pumpkin seeds:

Scoop out the pumpkin seeds from the pumpkin/butternut squash. Add to a pan or tray with parchment paper. Drizzle som oil, salt and seasoning of choice over the pumpkin seeds and mix so that all the seeds are coated. Then place in the oven at c.a 220 degrees celsius for around 15-20 minutes (i.e you can place them in the oven while the soup is cooking!). Take out and let cool before eating!


9 Comments Add yours

  1. caroljoanne1969 says:

    The thing with butternut squash is that its so difficult to prepare – not the easiest vegetable to peel 😦
    I make chips (fries) quite a lot out of butternut squash but also love it in soups or roasted and stirred through rice. Its one of those vegetables you either love or hate – but you gave it a good try and theres loads of veggies out there that are to like!


    1. jarunkacube says:

      You don’t need to peel it, the skin is completely edible. And it gets soft as you cook it or bake it.

      Liked by 1 person

      1. caroljoanne1969 says:

        I didn’t know you could eat the skin – but that’s great, no more fiddly peeling 🙂
        Thanks for the tip!


    2. jarunkacube says:

      You’re welcome, I’d probably not eat squashes so often if I needed to peel them everytime I cook them. It’s several times a week! Pretty annoying so I’m glad you can skip the tedious thing. Glad I can help you.


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