Pumpkin and Lentil Mango Soup

5 from 7 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 187 kcal


  • 1 medium size Hokkaido pumpkin
  • 1 Red Onion
  • 3 tbsp Rapeseed oil
  • 100 g Lentils red
  • 1 tbsp Tomato paste
  • 250 g Mango preserve drained
  • 1,5 liter Vegetable broth, instant
  • Salt and pepper
  • Chilli from the mill
  • 1 bunch Fresh coriander
  • 2 tbsp Lime juice


  • Cut the pumpkin in half, remove the core and cut the pumpkin flesh with the skin into large pieces. Peel the onion and cut into large cubes. Sauté everything in a saucepan with oil. Briefly braise the lentils and tomato paste. Drain the mango and cut into large pieces cut into small cubes. Roughly chop the coriander greens.
  • Add the stock and mango. Season with salt, pepper and chilli from the mill, bring to the boil and cook covered for 15 minutes over a medium heat. Finely puree the soup with the Mixsatab. Season with salt, pepper and lime juice.
  • Arrange the pumpkin and lentil mango soup on plates. Serve sprinkled with diced mango, coriander and chilli from the grinder.


Serving: 100gCalories: 187kcalCarbohydrates: 10.8gProtein: 13.1gFat: 10.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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