munchingwithmariyah.com· by Yasmeen Ali★ 5.0

Curried Pumpkin Red Lentil Soup

Name: Curried Pumpkin Red Lentil Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4, 4 servings (makes 8 cups of soup)
Cuisine: thai
Ingredients: 1 kabocha squash or squash of choice (you’ll need 15 oz or 425 g of flesh); Olive oil and kosher salt for roasting; 3-4 tbsp (45 g) olive oil or avocado oil; 3 medium shallots, finely chopped (80 g chopped); 5 garlic cloves, finely grated (18 g minced); 1 inch piece fresh ginger, finely grated (15 g grated); 2 stalks lemongrass, outer papery layers removed, then minced (5 g minced); 2 tbsp (40 g) Thai red curry paste; 1 tbsp (10 g) coconut sugar; 1 tsp kosher salt, plus more as needed; 1/4 tsp Ceylon cinnamon; 1 cup (175 g) red lentils, rinsed (preferably soaked); 3 cups (265 g) water; 1 can (13.5 oz or 400 g) full-fat coconut milk; 2 tbsp butter or vegan butter (optional, adds a nice fatty flavor); 1/4 cup roughly chopped Thai basil; 1/4 cup roughly chopped cilantro; 1-2 tbsp lime juice, plus more as needed

Nutrition Facts

Per serving · recipe makes 4 · 1h 10m total

Servings

Calories

31% of a 2,000 cal day

620KCAL

Protein

15g30% DV

% DAILY VALUE

Total Fat43g

55%

Saturated24g

100%

Unsaturated19g

—

Total Carbs51g

19%

Fiber9g

33%

Total Sugars12g

—

incl. Added Sugars3g

Starch30g

—

Sodium807mg

35%

% Daily Value is based on a 2,000 calorie day.

A creamy curried soup combining roasted pumpkin, red lentils, and Thai aromatics with warming spices and a hint of sweetness. Serve it over rice or with bread for a satisfying meal.

Ingredients

4 SERVINGS

Squash/Pumpkin

425 gkabocha squash — flesh, 15 oz, or squash of choice
Olive oil and kosher salt for roasting

Aromatics & Lentils

45 golive oil — 3–4 tbsp, or avocado oil
80 gmedium shallots — finely chopped, 3
18 ggarlic cloves — finely grated, minced, 5
15 gfresh ginger — finely grated
5 glemongrass — minced, outer papery layers removed, 2
40 gThai red curry paste — 2 tbsp
10 gcoconut sugar — 1 tbsp
1 tspkosher salt
¼ tspCeylon cinnamon
175 gred lentils — rinsed, preferably soaked, 1 cup
265 gwater — 3 cup

Other Ingredients

400 gfull-fat coconut milk — 1 can
2 tbspbutter — or vegan butter, optional
¼ cupThai basil — roughly chopped
¼ cupcilantro — roughly chopped
1–2 tbsplime juice

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h 10m total

Read the method on munchingwithmariyah.comYasmeen Ali’s original page

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mainthaisoupbeansgluten freevegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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