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Lunch recipe · from the recipe book

Thai Red Curry Pumpkin Soup with Lentils

A silky, gently spiced coconut-pumpkin soup with ginger, lime and red lentils, finished with crunchy peanuts and fresh cilantro.

Thai Red Curry Pumpkin Soup with Lentils

Ingredients

  • 1¾ cups400 gCoconut milk, cannedshaken well
  • 1¾ cups425 gPumpkin puree, canned
  • 1 cup200 gRed lentils, dryrinsed
  • 2¾ cups cubed400 gButternut squash, peeledcut into 1/2-inch cubes
  • 1½ medium150 gYellow oniondiced
  • 5 cloves15 gGarlicminced
  • 3½ tbsp grated20 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 1 tbsp14 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1⅛ tsp2 gGround coriander
  • ½ tsp1 gCrushed red pepper
  • 5 cups1,200 gWater
  • 4¾ cups chopped100 gKalestems removed, chopped
  • 1 lime, juiced44 gLime juice
  • 2⅛ tsp packed10 gBrown sugar
  • 1⅛ tsp7 gSalt
  • ⅓ cup45 gDry-roasted peanuts, unsaltedchopped
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the canola oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
  2. Stir in the garlic, ginger and jalapeño and cook 1 minute until fragrant.
  3. Add the curry powder, coriander and red pepper flakes and stir for 30 seconds.
  4. Add the butternut, red lentils, pumpkin, water and salt. Bring to a boil, then cover and simmer for 20 to 25 minutes, until the squash and lentils are very tender.
  5. Stir in the coconut milk and brown sugar, then mash some of the squash against the side of the pot to thicken the soup.
  6. Add the kale and simmer 3 to 4 minutes until wilted. Stir in the lime juice and adjust the salt.
  7. Ladle into bowls and top with the peanuts and cilantro.

Contains: Peanuts.

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Saved in the Every Helping recipe book on October 19, 2026.

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