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Pumpkin Red Lentil Soup with Thai Red Curry Recipe

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4.2 from 8 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 5 servings
  • Diet: Vegetarian

Description

This comforting Pumpkin Red Lentil Soup combines earthy red lentils with creamy pumpkin puree and warm spices, creating a nutritious and flavorful dish perfect for chilly days. The smooth texture, enhanced with coconut milk and Thai red curry paste, offers a delightful blend of savory and subtle spice, topped with optional garnishes like toasted pumpkin seeds and Greek yogurt for extra richness.

Ingredients

Main Ingredients

  • 3 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1/2 cup finely chopped carrots
  • 2 to 3 Tbsp. Thai Red Curry Paste
  • 2 garlic cloves, minced
  • 1 tsp. freshly grated ginger
  • 1/4 tsp. pumpkin pie spice
  • 1 cup red lentils, rinsed
  • 1 (15-oz.) can pumpkin puree
  • 1 quart lower-sodium vegetable broth
  • 1 cup water
  • 1 tsp. kosher salt
  • 1 cup canned full-fat coconut milk
  • Juice of 1/2 lime, or more to taste

Optional Garnishes

  • Toasted pumpkin seeds
  • Greek yogurt
  • Cilantro
  • Scallions

Instructions

  1. Sauté Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the finely chopped yellow onion and carrots, cooking for about 8 minutes until they soften and become fragrant.
  2. Add Flavorings: Stir in 2 to 3 tablespoons of Thai Red Curry Paste, minced garlic, freshly grated ginger, and pumpkin pie spice. Cook this mixture for 2 more minutes, allowing the spices and paste to release their aromatic flavors.
  3. Add Lentils and Liquids: Mix in the rinsed red lentils, pumpkin puree, lower-sodium vegetable broth, 1 cup of water, and kosher salt. Bring the soup to a gentle boil over medium heat.
  4. Simmer Soup: Partially cover the pot and reduce the heat to medium-low. Let the soup simmer gently for about 30 minutes, or until the lentils are soft and tender.
  5. Add Coconut Milk: Stir in the full-fat coconut milk, blending it into the soup to add creaminess and richness.
  6. Puree Soup: Using an immersion blender, blend half of the soup directly in the pot until somewhat smooth but still chunky. Alternatively, you can puree half the soup in a regular blender or food processor and then return it to the pot.
  7. Finish with Lime Juice: Stir in the juice of half a lime to add brightness and a fresh contrast to the richness.
  8. Serve: Ladle the soup into bowls and garnish with toasted pumpkin seeds, a dollop of Greek yogurt, fresh cilantro, and scallions if desired. Enjoy warm.

Notes

  • The Thai Red Curry Paste adds a subtle spiciness and depth of flavor; adjust the quantity based on your preferred spice level.
  • Using canned full-fat coconut milk provides a creamy texture and balances the spices well.
  • The pumpkin pie spice adds warm, autumnal notes but can be omitted or substituted with cinnamon and nutmeg if unavailable.
  • To make this soup vegan, omit Greek yogurt garnish or use a plant-based alternative.
  • Rinsing the red lentils well helps remove any dust or debris and prevents foam during cooking.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Fusion (Thai-inspired with American seasonal influences)

Find it online: https://saraflavors.com/pumpkin-red-lentil-soup-with-thai-red-curry-recipe/