Thai pumpkin and lentil soup

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I love this one because it is so easy to make, with just two cooking steps, but rich in taste.  Here goes:

Fry one chopped onion in 3 tbs sunflower oil until soft, then add:

  • one pumpkin, washed, not peeled and chopped in approx 2 or 3 cm cubes (after seeds are scooped out)
  • 600 ml chicken stock
  • one orange or tangerine, cut in 4 pieces
  • 2 or 3 carrots, sliced
  • 40g of your favourite curry paste, preferably yellow
  • one 400g coconut milk

Let cook gently for 25 mins until pumpkin and carrot are soft, then add one small tin of lentils and cook further for another 5 mins.

Once ready add a little cream (optional) and cream with a hand blender.  Add some water if required.

Add 20 g of chopped coriander.

 

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