Add the stock, cover and simmer for 15-20 minutes until the lentils are tender and the pumpkin has softened. Take off the heat. Stir in the coconut milk, ginger, coriander and lime juice and zest.

Throw in coconut milk and protein of ... Both are equally delicious. Also try Thai red curry with tofu, Kung pao tofu, vegan pumpkin soup, Tofu broccoli mushroom stir fry. Broccoli soup, Hot ...

Almost everyone has a favourite recipe for pumpkin soup and this is mine. A few years ago, though, my Aunt Robyn made me a version with Thai red curry paste and it was definitely the best pumpkin ...