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.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!