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Tom Yum Pink Lentil and Pumpkin Soup

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Adjust Servings:
150g Pumpkin Cubed
1/2 cup Pink Lentils
1 Yellow Onion Diced
750ml Vegetable Stock as needed
1 Garlic large clove
2 tsp Tom Yum Paste to taste
2 tbsp Coconut Cream to taste
4-5 Laksa Leaves
1 stalk Coriander
1/4 Lime
3 tbsp Olive Oil

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Tom Yum Pink Lentil and Pumpkin Soup

Delicious Hearty Tom Yum Pink Lentil Pumpkin Soup

  • 25 min
  • Serves 2
  • Easy




This is a super comforting and yummy one pot meal that is also very simple to make. The tangy spice of the tom yum is extremely appetising and this is enhanced by the richness of coconut cream and a light twist of lime for freshness and hints of fragrance from the laksa and coriander leaf toppings. Simply addictive! We ate it with some fresh home baked sourdough bread. Or you can choose to have it with a side of salad, salmon or just by itself.

I asked the hubby if he wanted it chunky or smooth. He chose chunky for texture. I chose chunky as I was lazy to blend. Haha… Regardless, we had a delightful and healthy meal.

Pink Lentils have 25% protein, 70% carbs, 5% fats. Before you panic at the high carb ratio, let me highlight that these carbs good carbs and one cup provides 83% of our dietary fibre needs and ZERO sugars. Pink Lentils are also rich in minerals.

Plus pink lentils are super fast and easy to cook and it tastes great! So actually all these make this baby an easy all time favourite for me. You can read more about the benefits of Lentils here and nutritional data here.


Do feel free to adjust this to suit your taste buds. I used Holly Farms Tom Yum paste. If you cannot get that, just use whatever you have and adjust according to your taste as different companies have different intensity and taste profiles to their tom yum pastes.

I used steamed pumpkin as I usually steam them and store them in my fridge for ease of use. So if you are using raw ones, cube them a little smaller for fast cooking.

For the stock, if you are vegetarian, you can use vegetable stock. Or if you are not, chicken stock works fine too.

For those who uses thermal pots, this is a great recipe to let is slow cook in there over the day or overnight so you can have it for breakfast. I have no tried it, but I imagine it will be pretty fuss free. Just add the coconut cream, lime and toppings when you are ready to serve. Let me know how it goes!

Trust me, this is so hearty and yummy, you won’t be missing any meat.


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Saute the onions and garlic

In a deep saucepan or thermal pot on medium heat, saute the onions and garlic with some olive oil until they are soft and onions are translucent.


Cook pumpkin

You can either steam the pumpkin while you are sautéing the onions in a steamer, or you can add the pumpkin cubes into the pan for a light saute.


Add stock and lentils

Pour in vegetable stock and lentils and allow mixture to boil gently for about 10 minutes checking occasionally while you wash the chopping board and tidy the kitchen or prepare the toppings. Mash the pumpkin gently with your ladle.


Add tom yum paste

Once lentils are enlarged and slightly soft and pumpkin is mostly mashed, add tom yum paste and stir to combine soup well. Continue gentle boiling. Add some more stock if necessary.


Add coconut cream and a squeeze of lime

Once lentils are soft and creamy and pumpkin is all mashed well into the soup to form a cream mixture, lower the fire to a simmer and add coconut cream slowly, stirring it into the soup. Turn off fire and add a squeeze of lime.


Serve with laksa and coriander leaves

Serve the soup in a large serving bowl and top with laksa and coriander.


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