Creamy Lentil Pumpkin Soup
  • • 1 large onion, diced
  • • 2-3 cloves of garlic, diced
  • • 1 cup lentils (green lentils - or tiny French)
  • • 3 cups diced pumpkin or butternut squash
  • • 2 bay leaves
  • • 3-4 TBSP dried dill
  • • 1 tsp ground cumin
  • • 1 tsp sea salt
  • • ground black pepper to taste (or pinch of cayenne pepper)
  • • ½ tsp dried thyme
  • • 5 cups home-made vegetable stock
  • • spritz of lemon juice (after cooking)
  1. Sweat onion & garlic in a large pot with ghee, or coconut oil or extra virgin olive oil
  2. Add all ingredients except lemon juice, bring to boil and simmer gently until lentils are tender, about 30-40 minutes. Don’t forget to remove bay leaves at the end.
  3. (Adapted from "Kicking Cancer in the Kitchen" by Annette Ramke and Kendall Scott)
A creamy pureed soup often benefits from a dash of cream. As I limit my dairy intake I have adopted this recipe from one of my favorite cookbooks: “The Cancer Fighting Kitchen”.


• 1 cup raw cashews
• 1 cup water
• 1 tsp freshly squeezed lemon or orange juice
• ¼ tsp sea salt
• pinch of freshly grated nutmeg

I throw it all into my blender, it takes a few minutes until a delicate smooth texture develops. It is really yummy! As you would with regular cream, just swirl a dollop into your soup, and enjoy!
Recipe by Kirstin's Cancer Care at