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Pumpkin and Lentil Winter Soup

2020-07-15 | By: Snap Fitness


  • 400 g Silken Tofu
  • 2½ tbsp Nutritional Yeast Flakes
  • 2½ cup Canned Lentils
  • 6 cup Diced Butternut Pumpkin
  • ½ cup Coconut Yoghurt
  • 1 medium Brown Onion
  • 2 clove Garlic
  • 1 tsp Ginger
  • 2 tsp Curry Powder
  • 1 cube Salt Reduced Vegetable Stock
  • 1¼ L Water
  • 2 tbsp Coriander
  • 1 serve Cracked Pepper
  • 2 medium Carrot
  • 4 regular slice Sourdough Bread
  • 4 tbsp Extra Virgin Olive Oil


Step 1

Finely chop the onion, mince the garlic, and grate the ginger.

Step 2

Heat a large saucepan over medium-low heat. Start by heating the olive oil, then add the chopped onion and cook for 5 minutes or until soft.

Step 3

Add the minced garlic, finely grated ginger, and curry powder and cook, stirring for 1 minute or until aromatic.

Step 4

Chop the pumpkin into 2cm cubes and add to the saucepan along with the lentils, silken tofu, water, and a stock cube. Bring to the boil. Reduce heat to low.

Step 5

Let simmer, partially covered for 15-20 minutes or until the pumpkin and lentils are soft.

Step 6

Set aside to cool.

Step 7

Ladle half the pumpkin lentil mixture into the jug of a blender and blend until smooth, transfer to a clean saucepan.

Step 8

Repeat with the remaining lentil mixture.

Step 9

Place the soup over medium heat and cook, stirring for 3 minutes or until heated through

Step 10

Season with a little pepper, serve in bowls topped with yoghurt and coriander and enjoy!

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