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Pumpkin Carrot Coconut Curry Soup Recipe

This delicious recipe comes from my bestie, Michelle. It’s a rich and lovely way to bring in the colder season. She says…

There is nothing that speaks fall like chilly nights and the brilliant colors that come with the changing of the leaves. There’s a special smell in the air that is indicative to the coming of the season along with the wet leaves and the changes that happen in my refrigerator.

Here’s what I came up with recently with the last of my garden’s carrots and a sugar pumpkins.

The Soup Ingredients

  • 1 med. Sugar Pumpkin cut in half, seeds scooped out and placed face down on a cookie sheet.
  • 2 cups carrots-washed and cut into 2 inch pieces
  • 2 Leeks (or 1 med onion)chopped and rinsed thoroughly
  • 1 T Coconut or Olive oil
  • 1 can Trader Joe’s 14 oz. light coconut milk
  • 1 cup veggie or chicken broth
  • 1 tsp cumin
  • 1 tsp curry
  • 1 tsp turmeric
  • 1 cinnamon stick or ½ tsp cinnamon
  • Chicken or Veggie stock as needed.

How to Make it

Pre heat oven to 375 degrees.

Place carrots alongside prepared pumpkin and bake in oven till soft approx. 45 minutes. Chop the leeks and cook for 3-4 minutes in oil. Add cumin, curry and turmeric and let simmer for a couple of more minutes. When leeks are soft add coconut milk and cinnamon stick. Let simmer on the stove for 30 more minutes being careful not to let the coconut milk boil.

When the pumpkin and carrots are cool to the touch scoop the pumpkin out of the shell and  puree in your food processor or blender along with your coconut milk mixture (take out cinnamon stick). Keep processing until all the coconut milk is incorporated. Use stock as needed to thin soup to desired consistency.

Season with salt and pepper and place the cinnamon stick back in the soup. Serve the next day. Curry is usually better when it sits for a bit.

I’m warm just writing this! What is your favorite soup or fall recipe?



13 thoughts on “Pumpkin Carrot Coconut Curry Soup Recipe

  1. We eat a lot of pizza, from scratch. One of our favorites is what I call the Sweet Potato and Kale Chip Galette. It starts with a small drizzle of olive oil, minced garlic, a tiny bit of mozzarella, goat cheese, caramelized onions, fresh rosemary, homemade sweet potato chips, a hefty amound of kale and some freshly grated parmesan. Most love it, few hate it!
    Thanks for the opportunity to score some new kicks! Marathon training is almost in full swing.

  2. I love Mulligatawny soup – tons of veggies and potatoes in a veggie broth, with curry, coriander, cayenne, turmeric, soy sauce, lemon juice, cilantro, and coconut. YUM. Many variations on the theme.

  3. I like to make Chicken Pisole. When you have fresh ingredients and more time, use fresh, but if you’re in a hurry this soup can be thrown together really quickly.
    Chicken or Veggie broth – if you like it more like stew, use less; soup, use more
    2 pre-cooked chicken breasts
    1 can chopped tomatoes
    1 can/frozen corn
    1 can hominy
    1 can black beans – rinsed well
    a couple of garlic cloves
    1 onion
    1 green pepper
    kale optional
    chili pepper
    cheyenne pepper

    I used cans in this recipe because I don’t measure very much and just add or subtract what I like or don’t like. If you use fresh or frozen, estimate about a “can” of each. I throw the kale in to make it more healthy, but not too much or the kids notice. Spices depends on the audience. It’s a mexican soup so I use mexican spices. I love spice so I add more hot sauce to my bowl.

    Garnish with cilantro, avocado, cheese, sour cream. Chips, corn bread, quesadillas on the side if you want more than soup, but the soup is really filling.

  4. My very favorite soup in the winter: Mama Leone’s. It’s one of the only ways my kids will consume spinach and tomatoes. The sweet paprika really makes all the difference.

  5. I’ve been making loaded baked potato soup, with sweet potatoes! I like the extra fiber and vitamins and color they provide – and everyone in my home will eat pretty much anything with bacon, butter, and cheese! A great soup to add chopped broccoli or spinach as well! Warm and filling.

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