Ingredients
¼ cup (60ml) ginger & lemongrass-infused olive oil (or extra virgin olive oil)
1 brown onion, chopped
2 garlic cloves, crushed or chopped
2 tbsp red curry paste
350g pumpkin, peeled and chopped into 2cm cubes
½ cup (75g) dry red lentils, rinsed
4 cups (1L) vegetable stock
2 tbsp shredded coconut
180ml coconut cream
1 tbsp finely chopped chives
Salt and black pepper, to taste
Instructions
Step 1:
Heat 2 tablespoons of the ginger and lemongrass oil in a large saucepan over medium heat. Sauté the chopped onion for about 5 minutes until softened. Add the garlic and red curry paste, stirring for 1 minute until fragrant.Step 2:
Add the cubed pumpkin, rinsed lentils, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the pumpkin and lentils are tender. If the soup becomes too thick, add a little more water to reach your desired consistency.Step 3:
Using a stick blender, purée the soup until smooth and creamy. Stir in the coconut cream, and season with salt and black pepper to taste.Step 4:
Meanwhile, toast the shredded coconut in a small dry pan over medium heat for 1-2 minutes until golden brown. Set it aside to cool.Step 5:
Ladle the soup into four bowls. Drizzle with the remaining ginger and lemongrass oil, and garnish with toasted coconut and chopped chives.Creamy, fragrant, and full of autumnal flavor, this pumpkin and red lentil coconut soup is the perfect cozy meal. Infused with the warmth of red curry paste, silky coconut cream, and the crunch of toasted coconut, this dish is easy to prepare yet deeply satisfying. Perfect for chilly evenings, it offers both comfort and nourishment with each spoonful.
¼ cup (60ml) ginger & lemongrass-infused olive oil (or extra virgin olive oil)
1 brown onion, chopped
2 garlic cloves, crushed or chopped
2 tbsp red curry paste
350g pumpkin, peeled and chopped into 2cm cubes
½ cup (75g) dry red lentils, rinsed
4 cups (1L) vegetable stock
2 tbsp shredded coconut
180ml coconut cream
1 tbsp finely chopped chives
Salt and black pepper, to taste
Instructions
Step 1:
Heat 2 tablespoons of the ginger and lemongrass oil in a large saucepan over medium heat. Sauté the chopped onion for about 5 minutes until softened. Add the garlic and red curry paste, stirring for 1 minute until fragrant.Step 2:
Add the cubed pumpkin, rinsed lentils, and vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, stirring occasionally, until the pumpkin and lentils are tender. If the soup becomes too thick, add a little more water to reach your desired consistency.Step 3:
Using a stick blender, purée the soup until smooth and creamy. Stir in the coconut cream, and season with salt and black pepper to taste.Step 4:
Meanwhile, toast the shredded coconut in a small dry pan over medium heat for 1-2 minutes until golden brown. Set it aside to cool.Step 5:
Ladle the soup into four bowls. Drizzle with the remaining ginger and lemongrass oil, and garnish with toasted coconut and chopped chives.Creamy, fragrant, and full of autumnal flavor, this pumpkin and red lentil coconut soup is the perfect cozy meal. Infused with the warmth of red curry paste, silky coconut cream, and the crunch of toasted coconut, this dish is easy to prepare yet deeply satisfying. Perfect for chilly evenings, it offers both comfort and nourishment with each spoonful.
