We 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. 
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.
