It always amuses me to be able to enjoy local, Ontario carrots … in February, when most of Ontario is under feet of snow. And I suspect if I looked hard enough, I might even be able to find an Ontario pumpkin somewhere as well. (I didn’t look hard this time, so resorted to canned pumpkin here). Still, it’s nice that these local vegetables have the ability to last throughout the winter months when local anything is rare.
This pumpkin and carrot soup gets a Thai twist with Thai curry paste and coconut milk and some shredded coconut. I loved the shredded coconut in this soup but I’m guessing it won’t be to everyone’s taste. I suggest trying a bit if you’re not sure or of course, omit completely if you are sure.
I enjoy this soup all Fall and Winter, but I think it would make a lovely and different soup for Thanksgiving, as well.
Recipe: Thai Curry Pumpkin and Carrot Soup
Summary: This lovely soup makes use of some great fresh, winter produce – carrots and pumpkin. If you can’t find a fresh pumpkin though, canned pumpkin puree will work just fine. The coconut adds an extra something to this soup but may not be to everyone’s taste, so it is certainly optional. This recipe will make 3 or 4 servings but can be doubled to serve more.
Ingredients
- 2 cups carrots, peeled and diced
- 1 1/2 cups cubed pumpkin or a small 14oz. can of pumpkin (not pie filling)
- 1 can coconut milk (light or regular)
- 4 cups chicken stock
- 1 Tbsp. green Thai curry paste
- 2 cloves garlic
- 1 Tbsp. freshly grated ginger
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. cumin
- 1 oz. shredded coconut, about 1/4 cup
- 1 lime, for garnish
Instructions
- In a large pot, sweat carrots and cubed pumpkin over medium heat for 10 minutes (*See below for “how to sweat vegetables”) (**if using canned pumpkin, just sweat the carrots and add the pumpkin puree later)
- Add garlic, Thai curry, salt, pepper, cumin and ginger. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and coconut (if using).
- Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are cooked.
- If you prefer a perfectly smooth soup, puree with an immersion blender or in small batches in a blender. I like it with a bit of texture so I usually just mash it a bit with a potato masher.
- Taste, and season with more salt and pepper, if necessary.
- Serve, garnished with a dollop of sour cream and lime peel. Very nice with a rustic, crusty bread.
- *How to Sweat Vegetables” – Add a bit of oil or butter to your pot. Just enough to barely coat the bottom of the pan. Allow to heat up a bit. Add the vegetables. They should be slightly sizzle but not spatter (lower heat if necessary). Cover pot with a lid. Cook without allowing the vegetables to brown. Stirring the food frequently keeps it moving and helps you notice if they’re browning. If they are, lower the heat. After 10 minutes, they should be softened but not browned.
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
Number of servings (yield): 4
My rating
This looks delicious! I love Thai spiced soups, AND I actually have a pumpkin left from this fall that I need to cook. This soup looks like a wonderful way to use some of it. :)
I think it’s a great use for your pumpkin, Betty. I actually had 3 or 4 Fall squash around still, but no pumpkin.
Beautiful colors, and I’m sure the taste
I think I could eat this all day long, because I love such delicious looking things :)
Thanks Nada and Paula. And it tastes even better than it looks!
We get the sweetest carrots here in Fairbanks. I buy about 50 lbs in the fall and store them away. I always look for great ways to use them in my lunch for work. I have to say, this looks like a great recipe. I will be making it soon.
I’m sure you would love it, Nicole! (Enjoyed discovering your blog, btw!)