Enjoy this warming soup, perfect for a starter or a lunch when it isn't quite as warm outside.
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- One large onion, peeled and chopped
- Two medium carrots, peeled and diced
- ½ medium leek chopped
- Two garlic cloves (if you can get wet garlic from the market, even better. The typical season is spring but I found a little grower in Ireland who grows them in the autumn and they are very good)
- 2 tablespoon of olive oil or coconut oil
- 1 bay leaves
- 30 grams dried red lentil (optional)
- 2 to 3 teaspoon of red curry paste
- 850 grams to 1 kg of prepared Pumpkin, or butternut squash, or potimarron (small pumpkin with much better flavour and no need to peel, only remove the seeds, like butternut squash)
- 1 litre of chicken stock or vegetable stock, you may need a little bit more depending on the consistency you like to eat your soup
- 150ml of coconut cream
- Heat a large pot with olive oil or coconut oil, then add onion, leek, garlic, carrot, and pumpkin, and sweat very slowly, over a low heat with a lid, for about 10 to 15 minutes until the vegetables are soft.
- Add the Thai curry paste and stir for 1 minute.
- Add the stock and the bay leaf, bring it to the boil, then reduce to medium heat and let it simmer for about 40 minutes.
- The soup is ready when all the vegetables are soft.
- Remove the bay leaf, add the coconut cream, add little salt and pepper to your liking.
- Blend the soup until a smooth consistency.
- For a little crunch, you can add some roasted pumpkin seed on the top of your soup when you serve it. Just roast the pumpkin seeds slowly in a pan with coconut oil until toasted.