Red Thai Curry Pumpkin Soup with Red Lentils
Servings
4 Servings
Ingredients
- 2 tablespoons coconut oil unrefined
- 1 onion diced
- 2 inches ginger grated
- 5 - 6 cloves garlic minced
- 1 jalapeño/hot pepper seeded and sliced leave seeds in for hotter soup (optional)
- 1 small orange squash cubed and peeled if necessary*
- 1 cup red lentils
- 3 tablespoons red curry paste
- 1 can coconut milk
- ¼ cup fresh basil roughly chopped
- 4 kaffir mukrat lime leaves
- 5 cups of broth or water to cover and salt to taste about 2 teaspoons if water is used
- Chopped basil or cilantro to garnish
Instructions
- In a large pot over medium heat, gently melt coconut oil. Add onion and sweat until translucent before adding garlic, ginger, and jalapeño pepper (if using).
- Sauté for another 2 minutes, then add remainder of the ingredients excluding garnish.
- Bring to a boil, then lower heat and allow soup to simmer about 35 minutes, until both squash and lentils are tender.
- Remove lime leaves, and garnish each bowl with a bit of basil or cilantro before serving.
- *Certain winter squashes, such as acorn squash have skins that are thin enough to be eaten. Removing the peel is a matter of preference.