Easy Pumpkin Red Lentil Soup

Ingredients

• 1 onion (chopped)
• 2 garlic cloves (crushed)
• 1 inch fresh ginger (finely sliced or grated)
• 17 ounces pumpkin (about 3-3 1/2 cups, uncooked, cubed (I use ready-chopped either fresh or frozen))
• 2 tablespoons Thai red curry paste ((reduce amount to 1 to 1 1/2 tablespoons if you'd like the soup to be less spicy))
• 2 tablespoons tomato paste ((concentrate))
• 1 cup dried red split lentils
• 1 can coconut milk (full fat (not light))
• 3 cups vegetable broth ((stock) Add an extra cup for a slightly thinner soup.)
• salt and pepper to taste
• 1 bunch fresh coriander (to sprinkle over generously at the end)

Instructions

1. 1

   Sauté onion, garlic and ginger.: Cook the onion for a couple of minutes in a large pot with a lid on a medium high heat until softened. Stir in the garlic and ginger.

2. 2

   Stir in all other soup ingredients.: Stir in the pumpkin, curry paste, tomato paste, lentils, coconut milk and broth (stock).

3. 3

   Bring to the boil, then simmer for 10 minutes.: Put the lid on the pot while you bring the mixture to the boil. Then take off the lid, turn the heat down a little and simmer for around 10 minutes or until the lentils and pumpkin are tender.

4. 4

   Blend until smooth, then serve with the coriander.: Blend until smooth with an immersion blender (hand held blender) or in a food processor. Add salt and pepper to taste. Scatter with the fresh coriander to serve.