Recipes / Little Meals
Thai Pumpkin & Coconut Soup
This isn’t your average pumpkin soup. This is a soup that packs your bags and whisks you away to the tropical paradise of a Thai beach where you are dipping your toes in balmy waters, sipping coconut water straight from the coconut, soaking up the late afternoon sun, and enjoying the tantalising treasures of
Thai cuisine.
Affectionately known in our house as holiday soup (as it makes Mummy think of being on holidays), it’s incredibly rich in vital antioxidants and vitamins, thanks to the humble pumpkin, and the lentils boast a high level of proteins, dietary fibre, vitamin B1, and minerals.
Ingredients
coconut oil for frying
1 onion
2 tsp Thai red curry paste
300 g (2 cups) pumpkin, cubed
equates to one fourth medium pumpkin
200 g (1 cup) red lentils
2 - 3 lemongrass stalks, halved
5 fresh kaffir lime leaves
250 ml (1 cup) coconut milk
2 - 3 tsp soy sauce
salt and pepper
Method
Melt coconut oil in a large pot over medium heat
and add onion. Cook until soft and stir in red Thai curry paste.
Add pumpkin, lentils, lemongrass stalks, kaffir limes, and 750 ml (3 cups) of filtered water. Bring to the boil and then simmer for 15 - 20 minutes until lentils and pumpkin are soft.
Remove lemongrass stalks and kaffir lime leaves.
Add coconut milk, soy sauce, and salt. Cook for another minute and then transfer into a high-speed food processor and mix until smooth.
Notes
Roast pumpkin in some coconut oil before adding to soup for more intense flavour.
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