Thai Curried Pumpkin and Coconut Soup
This hearty soup is a fantastic option when looking for a comforting and nutritious meal that is ideal for a chilly evening. With a simple and speedy recipe, it's the perfect choice for those winter nights when time is of the essence.
Ingredients
- 1 red onion, peeled and chopped
- 2 cloves of fresh garlic, minced
- 3 cm fresh ginger, minced
- 1 medium carrot, peeled and sliced
- 1 kg jap pumpkin, cubed
- 200 g white potato, peeled and cubed
- 1 ½ vegetable stock
- 3 tbsp vegan Thai red curry paste
- 1 270ml can coconut cream
Instructions
- In a large pot combine onion, garlic, ginger and carrot, and cook over medium heat until softened.
- Add lentils, potato and pumpkin and cover with vegetable stock.
- Bring this to a boil and simmer for 1 hour or until all vegetables are soft.
- Add in coconut cream and Thai red curry paste.
- Pulse with a stick blender until all is combined.
- Serve with optional toppings such as coriander leaves, hemp seeds, roasted peanuts, chilli flakes or sliced spring onion.
Notes
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