6
Thai
Easy
Panaeng Pumpkin & Lentil Soup
Ingredients
Preparation
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1.
| Heat oil in a large saucepan over a medium heat and sauté the onion, garlic and Valcom Panaeng Curry Paste for 2 minutes. |
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2.
| Stir in the prepared pumpkin and stir well to coat. |
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3.
| Pour in the chicken stock and simmer for 30 minutes or until pumpkin is soft. |
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4.
| Add the lentils to the pot and mash the pumpkin with a whisk or fork. Remove from heat and serve. |
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5.
| Serve hot garnish with a swirl of coconut cream and a sprig of coriander. |
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