I've been making a version of this curried pumpkin soup for over 10 years, and this is by far the best iteration. A few spoonfuls of red Thai curry paste ensures an incredible mix of warm spices and aromatics, rich coconut milk gives the soup extra body, and creamy red lentils really bulk it up and add a boost of protein. It's also freezable and reheats wonderfully to accommodate a staggered dinnertime schedule.
Prepping dinner night after night can be so hard. Dinner Therapist is my column dedicated to solving your dilemmas around the most important — but, let's be honest, sometimes most dreaded — meal of the day with practical, hopefully fun advice. Follow along for all the recipes.
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