Thai Pumpkin and Carrot Soup Recipe
Delicious and creamy homemade soup recipe with thai curry, pumpkin, carrots and coconut milk!
Ingredients
- 1 tablespoon Cooking oil of choice (I used extra virgin olive oil)
- 2 cups Carrots (peeled and cut into ½ inch dice)
- 1 White Onion (peeled and chopped)
- 2 cups Fresh pumpkin OR pumpkin puree (peeled and cut into ½ inch dice or 14oz can of pumpkin puree)
- 14 oz Canned Coconut Milk
- 4 cups Vegetable Broth
- 1 tablespoon Thai Red Curry Paste
- 1 tablespoon Ginger (freshly grated)
- 2 Garlic Cloves (minced)
- ¼ teaspoon Cumin
- ½ teaspoon Black Pepper
- Fresh Cilantro Leaves for garnish
- 1 pinch of Salt (preference, if needed)
Instructions
- 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.
- 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. Check frequently and stir as needed. You do not want them to brown! If they start to color, turn down the heat.
- 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.
- 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! I love to use my immersion blender here instead of a blender. You can add salt here if needed.
- Serve immediately in bowls and garnish with cilantro leaves and another blob of coconut milk on top.
Notes
- You can keep it in the fridge in airtight containers for up to 5 days!
- You can garnish with sour cream if you dont need a dairy free or vegan dish.