This curried pumpkin soup is a hearty, complete meal when served with a slice of sourdough bread. It has a mild curry and ginger flavour that is complemented by the sweetness of pumpkin and carrots. Add a dollop of cultured coconut milk for a wholesome and healthy dinner.
Quick and Easy
This simple soup is a quick and easy dinner that only takes 30 minutes to make! It’s a healthy option for a busy weeknight.
- 2 tbsp oil
- 4 medium carrots, coarsely chopped
- 1 small pumpkin, peeled and coarsely chopped
- 1 onion, sliced
- 3 cloves of garlic
- 2 tbsp grated fresh ginger
- 1 tsp red thai curry paste (or curry powder)
- 8 cups of broth
- 2 cups of red lentils
- ½ cup of soy sauce
- 2 cups cultured coconut milk
- Hand full of toasted pumpkin seeds or cilantro to garnish
- This soup is pureed at the end, so the vegetable only need to be coarsely chopped.
- Heat the oil in a large pot and saute the vegetables.
- Add the ginger and curry paste and saute for another minute.
- Pour over the broth and lentils and simmer until the carrots and squash are soft.
- Puree to desired consistency.
- Stir in the soy sauce and season with salt, as necessary.
- Garnish with a spoonful of cultured coconut milk, a handful of toasted pumpkin seeds and cilantro.
- I made this soup with my children in mind, so the flavour of curry quite mild. If you enjoy a hot curry then use up to 2 tablespoons of curry paste.
- Using cultured coconut milk adds a dose of probiotics to the meal. However, if you aren’t using cultured coconut milk, then simply stir a whole can of coconut milk into the soup.
- I’ve suggested cilantro and toasted pumpkin seeds as toppings in the recipe. However, I like to add fresh vegetables to a thick and creamy soup. Adding chopped red pepper, spring onions or tomatoes on top of the soup provides a nice contrasting flavour.
- If you don’t have an immersion blender then you will have to puree in batches in a blender.