Thai Pumpkin & Lentil Soup
Deliciously warm for a cold or wet day...
This lovely pumpkin and lentil soup with coconut cream is full of flavour and heart and gut healthy fibre. It makes a great light supper or lunch and any leftovers freeze great to save for another day.
Don’t forget to roast your seeds! Full of micronutrients like potassium and magnesium, perfect for crunch on top of your soup, on a salad, or little nibble for after a sweaty workout. They also contain a complete protein, handy for those not eating meat or dairy.
Ingredients
1 Tbsp rapeseed oil
1 large onion, chopped
3 cloves garlic, crushed
1 tsp smoked paprika
1 tsp crushed chillies
2-3 tbsp red Thai curry paste
Flesh of a medium pumpkin (or other squash like butternut), cut into inch squares.
125g red lentils
1 pint vegetable stock
1 tin coconut milk
Salt and pepper
1. Fry onions and garlic until softened, add spices and pumpkin, stir for a few more minutes.
2. Add lentils, stir and then add stock. Bring to a simmer and cook until lentils and pumpkin are cooked through.
3. Liquidise and add coconut cream, reserving some for decoration. Season to taste.
4. Served topped with coconut milk and toasted pumpkin seeds.