Pumpkin Red Lentil Soup with Thai Red Curry Paste and Coconut Milk Recipe
This Pumpkin Red Lentil Soup is a comforting, rich, and aromatic dish perfect for cozy meals. Combining pumpkin puree, red lentils, and Thai red curry paste, it offers a creamy texture with a hint of spice and sweetness. The addition of coconut milk and lime juice adds depth and brightness, while optional garnishes like toasted pumpkin seeds and Greek yogurt bring delightful texture and flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Fusion (Asian-inspired with Thai curry influences)
- Diet: Vegetarian
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
- Sauté Aromatics: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the finely chopped onion and carrots, cooking for about 8 minutes until softened and translucent.
- Add Spices and Flavorings: Stir in the Thai red curry paste, minced garlic, freshly grated ginger, and pumpkin pie spice. Cook for an additional 2 minutes, allowing the mixture to become aromatic and flavorful.
- Add Lentils and Liquids: Add the rinsed red lentils, pumpkin puree, lower-sodium vegetable broth, 1 cup of water, and kosher salt to the pot. Bring the mixture to a gentle boil over medium heat.
- Simmer: Once boiling, partially cover the pot and reduce the heat to medium-low. Let the soup simmer gently until the lentils are soft, approximately 30 minutes, stirring occasionally to prevent sticking.
- Incorporate Coconut Milk: Stir in the full-fat coconut milk to add creaminess and richness to the soup base.
- Puree Soup: Use an immersion blender, regular blender, or food processor to puree half of the soup until smooth. Return the pureed soup back to the pot, leaving the other half chunky for texture.
- Finish with Lime and Serve: Stir in the juice of half a lime, adjusting to taste. Serve the soup hot, garnished with toasted pumpkin seeds, a dollop of Greek yogurt, cilantro, and scallions as desired.
Notes
- Adjust the amount of Thai red curry paste to control the spiciness; start with 2 tablespoons and add more if you prefer a spicier soup.
- Using full-fat coconut milk creates a creamier texture, but you can substitute with light coconut milk for a lower-calorie option.
- Rinsing lentils before cooking helps remove any impurities and reduces foam during cooking.
- To roast pumpkin seeds for garnish, toss them with a little oil and salt, then toast in the oven at 350°F (175°C) for 10 minutes or until golden and crispy.
