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Tomato and Pumpkin Soup

Serves: 4

Ready in: 15 to 30 mins

Quick Make Vegan Friendly

Looking for a warming winter soup recipe? This delicious tomato and pumpkin combo from the team at Kic fits the bill perfectly - and is simple to make too!

Tomato and Pumpkin Soup Recipe: Veggie


450g pumpkin

400g tinned tomatoes

1 brown onion

2 garlic cloves

1 tbsp extra virgin olive oil

1tsp paprika

1 cup red lentils

1100ml reduced salt vegetable stock

1 tsp salt

1/2tsp black pepper

Bread of your choice


  • Peel and chop the pumpkin into rough 2cm cubes and then set aside. Roughly chop the onion and mince the garlic.
  • Heat the olive oil in a saucepan over medium heat. Add onion, garlic and paprika, then sauté for 5 minutes, or until softened. Add the pumpkin, tinned tomatoes, red lentils, stock, salt and pepper. Bring to boil for a few minutes, then reduce to simmer until the pumpkin is soft; approximately 20 minutes.
  • Transfer soup to a blender (or use an immersion blender) and puree until smooth and creamy, then serve immediately.
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