Thai-Style Pumpkin Soup
- Dairy free
- Egg free
- Gluten free
- Nut free
- Vegetarian
Ingredients
- 1 onion, diced
- 400 g butternut pumpkin, peeled and chopped
- 2 potatoes, diced
- 1 sweet potato, peeled and chopped
- 1 apple, peeled and chopped
- 1 tsp olive oil
- 2 tbs red curry paste
- 1 reduced-salt stock cube
- 1/2 cup dried red lentils
- 270 mL reduced-fat coconut milk
- 4 slices grainy toast
Variations
Can be made gluten free (check the stock cubes and curry paste).
Serve with gluten-free bread if desired.
Method
1. Peel and roughly chop the vegetables and apple.
2. Heat oil and curry paste in a large pot. Cook onions for 2-3 minutes, until softened.
3. Add the vegetables, stock cube, dried lentils and 1 litre of water.
4. Cook on a medium heat with the lid on for 10-15 minutes, until lentils and vegetables are soft. Add apples and cook for another 5 minutes.
5. Add coconut milk (reserving a little for a garnish) and use a stick blender to blend till smooth. Add more water if you like a thinner soup.
6. Serve with a swirl of coconut milk, fresh coriander, chilli and lime (if desired) and grainy toast.
Looking to try some different flavour combos?
Check out the Indian Spiced or French Flavour recipes. Or for something more simple, try the straight up Pumpkin Soup recipe.
Freezing instructions: Freeze in individual portions for up to 3 months. If making specifically to freeze, only use 2 cups of water to make a more concentrated soup and save space in the freezer. Then add an extra ½ cup water to each serving when reheating.
Nutrition information
| per serving | per 100g | |
|---|---|---|
| Energy | 1888 kj | 305 kj |
| Protein | 14.8 g | 2.4 g |
| Fat, total | 16 g | 2.6 g |
| — saturated | 8.1 g | 1.3 g |
| Carbohydrate | 55.8 g | 9 g |
| — sugars | 15.7 g | 2.5 g |
| Sodium | 813 mg | 131 mg |
| Fibre | 11.5 g | 1.9 g |