Red Curry, Pumpkin and Lentil Soup

Soups are a favourite of mine as they make a great meals for lunch or dinner, can be made in bulk, freeze well and are cost effective.

I love the flavours of thai food. It always taste so fresh and flavoursome so I thought why not combine two of my favourite things to make a thai inspired soup.

Ingredients

• 6 cups of pumpkin (peeled and cut into small chunks)
• 2 cans of lentils (drained and rinsed)
• 2 tbs red curry paste
• 1 can coconut cream
• 2 kaffir lime leaves
• 1 tsp crushed ginger
• 1 litre chicken or vegetable stock
• 1 cup water
• 1tsp Himalayan sea salt
• Coriander to garnish
• 1 tbs coconut oil, butter or ghee

Method

• In a large pot, heat oil on a medium heat
• Add red curry paste and stir until aromatic
• Add ginger and pumpkin and stir to coat in the red curry paste
• Add stock, water and salt and bring to the boil
• One pumpkin is tender and can be mashed with a fork turn the stove off
• Remove the kaffir lime leaves and add the can of coconut cream
• Blend soup until smooth with a barmix, thermomix or blender
• Add lentil and stir through
• Spoon into bowls and top with chopped coriander