Thai Pumpkin Soup

Thai pumpkin soup is my first creation from the organic food box. The soup is really simple, takes about half an hour and its hearty and warming. 

With the veggies from the food co-op, meals like this one are super cheap. This soup cost less than $10, eat your heart out Kurtis Stone. I even have plenty left over for lunch.  

The following ingredient list makes around 4 average size serves.

• 1/4 Kent Pumpkin
• 2 medium carrots
• 2 small brown onions 
• 3 cloves garlic
• 1 cup red lentils
• 1 tbl spoon red curry paste
• 1 litre chicken stock
• 150ml coconut milk 

Dice the onion, pumpkin and carrot into small cubes. Throw the veggies into a large soup pot with a knob of butter and a lug of olive oil.  Add the crushed garlic, red curry paste and season with salt and pepper. 

Cook on a medium heat for between 5-10 minutes and then add a cup of water. Leave to simmer for another 5 minutes. Add the cup of lentils and 1 litre of chicken stock cover and let simmer again for 10 minutes to allow the lentils to soften. When the lentils are soft, add the coconut milk. 

Use a blender or stab mixer to wazz the soup up. Be very careful to not get hot orange goop all over your kitchen! I found that the soup had a nice smooth consistency, but if you use a little more pumpkin you may need to add some more liquid. 

Serve with a dollop of sour cream! Yummm.