Thai Pumpkin Soup

No ratings yet

Pumpkin soup doesn't need to be boring. Jazz it up and fill your bellies with some warming goodness.

Servings 4

Print Recipe Love

Ingredients

 

• ▢ 1.5 kg pumpkin – chopped into 3cm cubes
• ▢ 2 carrots – roughly chopped
• ▢ 1 onion – diced
• ▢ 1 l stock – chicken or vegetable
• ▢ 1 400g coconut milk
• ▢ ½ c red lentils
• ▢ 2 tbsp red curry paste
• ▢ 2 garlic cloves – crushed
• ▢ 1 tbsp ginger – finely grated
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp brown sugar
• ▢ 1 tbsp soy sauce
• ▢ 1 tbsp fish sauce
• ▢ ½ lime – juiced

Instructions

 

• Heat olive oil in a large pan over meduim heat. Add red curry paste, onion, garlic and ginger and fry for 2-3 minutes.
• Add pumpkin, carrot and lentils. Toss to combine. Cover with stock. Bring to the boil and then reduce to a simmer. Pop lid on and cook for 20 minutes.
• Once cooked, add half the coconut milk, sugar, soy sauce, fish sauce and lime juice. Use a hand blender to combine.
• Divide amongst bowls and garnish with extra coconut milk. Add some chilli and coriander if you like.

Tips and Variations

Vegetarian –  Use vegetable stock

Gluten Free – 

Low Carb –