Ingredients
2 tbsp olive oil
1 brown onion, diced
2 garlic cloves, finely minced
2 tbsp Thai red curry paste (Maesri brand recommended)
1.5kg/3.3lb pumpkin or butternut squash, peeled, deseeded and chopped into about 2x2cm cubes
750mL salt reduced vegetable stock
400ml/14oz (1 can) full fat coconut milk (Ayam brand recommended)
2 Kaffir Lime Leaves, crushed
1/2 cup brown lentils, rinsed
1 tbsp fish sauce

Toppings/Serve Suggestions (Optional):
Toasted peanuts / pepita seeds
Fresh coriander
Crispy fried shallots
Roti (frozen roti paratha from Aldi recommended)

Instructions:
1. Sauté the Aromatics: Heat oil in a large pot over medium-high heat. Add onion and garlic, cook for 2 minutes until softened.

2. Unlock the Curry Flavors: Stir in the red curry paste and cook for an additional 2 minutes, until fragrant.

3. Simmer the Pumpkin: Add the chopped pumpkin and toss to coat. Cook for 3-5 minutes to soften slightly.

4. Build the Broth: Pour in the stock, coconut milk, and crushed kaffir lime leaves. Stir well and bring to a boil.

5. Add Lentils and Simmer: Once boiling, add the lentils and reduce heat to medium-low. Simmer, covered, for 45 minutes, or until the pumpkin and lentils are tender and the flavours meld.

6. Add in the fish sauce.

7. Blend: Pick out the kaffir lime leaves prior to blending. Then, using a stick mixer, blend until completely smooth.

Serve hot with toasted bread or roti. Enjoy the vibrant flavours of this Thai-inspired soup!

Tips:

• The curry paste can be adjusted for your preferred spice level, alternatively, additional coconut milk can be added.

• The crushed kaffir lime leaves can be substituted with 1 tsp lime zest.

• For an extra thick consistency - use only 600mL stock.