Recipes.

Thai-Style Pumpkin Soup

By Jade O'Donahoo


Thai Style Pumpkin Soup
  • 4-6 servings
  • Prep - 15 mins
    Cooking - 35 mins
  • Total - 50 mins
Thai Style Pumpkin Soup

This Pumpkin Soup from Jade O'Donahoo's cookbook Eat This, My Friend is a Thai twist on a classic warming meal. Yum! Just make sure to check the ingredients of your store-bought curry paste to make sure it isn't packed with sugar.  

Servings: 4-6
Preparation: 15 mins
Cooking: 35 mins

Ingredients

  • 2 tablespoons olive oil.
  • 1 onion, peeled and roughly chopped.
  • 1 carrot, peeled and roughly chopped.
  • 3 tablespoons thai curry paste.
  • 1 kg pumpkin (winter squash), peeled and roughly chopped.
  • 1 l vegetable stock.
  • 250 g dried red lentils.
  • 400 ml organic coconut cream.
  • handful of roughly chopped coriander (cilantro).

Directions

1. Heat the olive oil in a large saucepan over medium heat and fry the onion and carrot for a few minutes. Add the curry paste and pumpkin and fry for a further 2–3 minutes.

2. Pour in the stock and lentils, bring to the boil, then reduce the heat and let simmer for 20–25 minutes, or until the pumpkin and lentils are cooked. Remove from the heat and carefully purée with a hand-held blender.

3. Next, add the coconut cream and coriander and season generously with salt and pepper. If the texture is too thick, add some boiling water, then check the seasoning again.

4. This soup is even better the next day; it will keep in the fridge for up to 4 days.


Note

This is an edited extract from Eat This, My Friend by Jade O’Donahoo published by Hardie Grant Books RRP $24.99 and is available in stores nationally.

https://iquitsugar.com/wp-content/uploads/2017/02/Eat-This-My-Friend-3D-Cover.jpg

This Pumpkin Soup from Jade O'Donahoo's cookbook Eat This, My Friend is a Thai twist on a classic warming meal. Yum! Just make sure to check the ingredients of your store-bought curry paste to make sure it isn't packed with sugar.

Ingredients

  • 2 tablespoons olive oil.
  • 1 onion, peeled and roughly chopped.
  • 1 carrot, peeled and roughly chopped.
  • 3 tablespoons thai curry paste.
  • 1 kg pumpkin (winter squash), peeled and roughly chopped.
  • 1 l vegetable stock.
  • 250 g dried red lentils.
  • 400 ml organic coconut cream.
  • handful of roughly chopped coriander (cilantro).

Directions

1. Heat the olive oil in a large saucepan over medium heat and fry the onion and carrot for a few minutes. Add the curry paste and pumpkin and fry for a further 2–3 minutes.

2. Pour in the stock and lentils, bring to the boil, then reduce the heat and let simmer for 20–25 minutes, or until the pumpkin and lentils are cooked. Remove from the heat and carefully purée with a hand-held blender.

3. Next, add the coconut cream and coriander and season generously with salt and pepper. If the texture is too thick, add some boiling water, then check the seasoning again.

4. This soup is even better the next day; it will keep in the fridge for up to 4 days.

Note

This is an edited extract from Eat This, My Friend by Jade O’Donahoo published by Hardie Grant Books RRP $24.99 and is available in stores nationally.

https://iquitsugar.com/wp-content/uploads/2017/02/Eat-This-My-Friend-3D-Cover.jpg

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