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Hearty Pumpkin & Lentil Soup

Guest recipe by Fun Food Facts

Zhoro Apostolov Pumkin & Lentil Soup Recipe Tropical Sun Bay Leaves

Serves: 4 | Prep time: 5 minutes | Cook time: 45 minutes | Difficulty: Easy | Suitability: Vegan

Whether you’ve been outside playing in the snow, or are staring out of the window marvelling at its beauty, what better way to keep yourself warm than with a pumpkin and lentil soup! Good quality ingredients are the key to this classic dish, and if you’re feeling extra indulgent, serve with some lightly toasted, buttered bread for that full belly feeling.


1 clove of garlic

1 head or red onions, chopped

1 carrot, chopped

300g of pumpkin, cubed

100g of red lentils

2 litres of Tropical Sun Vegetable Stock

2 Tropical Sun Bay Leaves

1 teaspoon of Tropical Sun Paprika Powder


Pumpkin seeds




  1. Add all the ingredients to a soup pot and simmer gently for 45 minutes.
  2. Remove bay leaves and blitz the rest with a blender until super smooth.
  3. Serve in a soup bowl, drizzle with cream, pumpkin seeds and parsley.
  4. Serve and enjoy!

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