Name: Curried pumpkin and peanut soup
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 tablespoon rice bran oil; 1 onion, diced; 2 clove garlic, sliced; 1 thumb-sized piece fresh ginger, peeled and grated; 1 stalk lemongrass, smashed; 2 kaffir lime leaves, central stalk removed and sliced finely; 1 teaspoon cumin; 2 teaspoon coriander; 1 teaspoon turmeric; 400 gram coconut milk; 2 cup water; 1/2 cup dried split red lentils; 300 gram butternut, thinly sliced; 1/2 teaspoon chilli; 1/2 teaspoon salt; 3/4 cup dry roasted peanuts, plus extra to garnish; 1-2 sliced spring onions, to garnish

Curried pumpkin and peanut soup

This lively pumpkin soup recipe from Nici Wickes features the vibrant flavours of Thailand and Indonesia. With warming spices and creamy coconut milk, the peanut garnish adds a great texture

Serves 2

Cook

35M

Ingredients

1 tablespoon rice bran oil

1 onion, diced

2 clove garlic, sliced

1 thumb-sized piece fresh ginger, peeled and grated

1 stalk lemongrass, smashed

2 kaffir lime leaves, central stalk removed and sliced finely

1 teaspoon cumin

2 teaspoon coriander

1 teaspoon turmeric

400 gram coconut milk

2 cup water

1/2 cup dried split red lentils

300 gram butternut, thinly sliced

1/2 teaspoon chilli

1/2 teaspoon salt

3/4 cup dry roasted peanuts, plus extra to garnish

1-2 sliced spring onions, to garnish

Method

1.In a large saucepan, heat the oil and sauté the onion until soft, then the garlic and cook until golden. Add the ginger, lemongrass, kaffir leaves and dried spices, then sauté until fragrant – about 1 minute.

2.Add the liquids and lentils, then bring to the boil. Simmer for 15 minutes.

3.Add the butternut, chilli, salt and half a cup of peanuts. Simmer for a further 10-15 minutes or until the lentils are just cooked and the butternut is cooked through. Stir a few times while cooking to make sure it doesn’t stick to the pot and add more water to get a thick soup consistency, if required.

4.Taste and season with more salt, if you like. Garnish with spring onions and extra peanuts to serve.

Cutting kaffir leaves can be fiddly. Fold the leaf in half along the stalk, then run a knife down the central stalk to remove it. Next, roll the leaf tightly and slice across to get thin strips. – Red lentils have a milder flavour than brown or green lentils and are best cooked until just tender.

Note

Nici Wickes

Ingredients

Method

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