THAI PUMPKIN AND CARROT SOUP RECIPE

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HOW TO MAKE THAI PUMPKIN AND CARROT SOUP

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INGREDIENTS:

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Prepare vegetables. Turn a large pot or sauce pan on medium heat. Drizzle your cooking oil on it. Allow pan to heat up a bit.

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Add in the pumpkin, onion and carrots and stir around the pan to coat them with oil. Cover with a lid and allow to cook on medium heat for about 10 minutes.

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Check frequently and stir as needed. You do not want them to brown! If they start to color, turn down the heat.

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After ten minutes, remove lid but keep the heat on. Add the garlic, Thai curry, pepper, cumin and ginger to the pan. Stir to mix all ingredients around for about 3 minutes. Next add in the coconut milk, vegetable broth and if you are using pureed pumpkin add it now too.

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Leave on medium heat for about 40 minutes or until the carrots and pumpkin are completely tender. Once they are cooked through, add to a blender and blend to form the soup puree!

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SWIPE UP FOR FULL RECIPE

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