Coconut Curry Pumpkin Carrot Soup

pumpkin carrot soup4We are on a major pumpkin kick in our house right now.  I go through phases like this with foods; pumpkin being one of the most common. And today was a cold early spring day that could very well have been a cold late fall day so I declared it a pumpkin kinda day.  My original plan for dinner was leftover “Rainy Day Black Bean” soup from last night but guess who had 3 helpings?  My 9 year old son.  Yup; he is a BIG eater like his Dad once was (and still is!) so he is hard to keep full.  Oh well; opportunity knocks!  I have been meaning to try a pumpkin soup and we had a big bag of organic carrots in the fridge to use up so off the drying rack came the soup pot once again!

Coconut Curry Pumpkin Carrot Soup

1 Tbsp Olive Oil

4 cloves garlic, sliced

1/2 large onion or 1 small onion

2 heaping cups of chopped carrots

2 HEAPING (see photo!) cups of pumpkin puree

1/2 tsp cloves

1/4 tsp ground ginger

salt and pepper

2 + ~1 cups water or vegetable stock

1 tsp red curry paste

3/4 cup full fat canned coconut  milk

Toppings: plain greek yogurt, sour cream, raw pumpkin seeds, pistachios, crumbled feta cheese or grated parmesan cheese – the list is endless really

Saute garlic and onion in olive oil until onion is translucent.  Add carrots, cloves, ginger, salt and pepper and saute an additional 5 minutes.  pumpkin carrot soup2

Add 2 cups of the water/stock, bring to a boil then reduce heat and simmer until carrots are soft (about 15-20 minutes).

Add pumpkin and puree soup with a hand immersion blender (or transfer to blender) until smooth.

Add coconut milk, additional water/stock (to get it to your preferred thickness) and red curry paste and cook on medium heat for 5-10 more minutes.  Let sit 10 minutes before serving.  Serve with any number of the toppings listed above.  Makes 6-8 servings.

The Mad Radish says: If you have fresh pumpkin, cut it into cubes and add it in when you add the carrots!

The Snobby Wasabi says:  Must tell Charles about this lovely concoction. I adore the combination of curry and coconut in anything.


One response to “Coconut Curry Pumpkin Carrot Soup

  1. Pingback: Kassel's Kooking Korner: I Made Some Damn Fine Soup!·

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