A hearty Thai-flavoured pumpkin soup with lentils. It is one of the perfect pick-me-ups for cold winter nights. Try this panaeng pumpkin and lentil soup recipe.
1 tbsp oil
1 onion (finely chopped)
1 clove garlic (crushed)
100g Valcom Panaeng Curry Paste
800g pumpkin (peeled and cubed)
1.5lt chicken or vegetable stock
400g lentils (drained and rinsed)
TCC Coconut milk - to serve
coriander leaves (to garnish)
Tip: This soup is also delicious made with sweet potato and carrot.
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