If you were a real friend, you would make this soup for me, smuggle it into my hospital room, and put it in my I.V. bag. Of course, I’m not actually in the hospital, so you could skip a few steps and just pour it into my mouth directly. That’s all I’m asking. Really, it is that good.
In Georgia, we can no longer deny that winter is here. In fact, we suffered our first frost this weekend. Soup weather has arrived. To make this delicious pureed soup, you will need to gather the following ingredients:
- 3 3/4 cups or 1 large can of pumpkin
- 4-6 carrots, chopped (peeled or just well-scrubbed)
- 1 large sweet onion, diced
- 4 cloves garlic, minced
- jigger of olive oil
- 1 scant quart chicken stock
- 2 cans of coconut milk (13.5 ounces each)
- 2 tablespoons curry (you decide if this is enough curry for you)
- 4-5 dried Thai red peppers (optional)
- feta for topping
Once you’ve got everything chopped, diced, and minced then get ready to start cooking. You’ll need a good thick-bottomed kettle. I like to use my beloved enamel-coated cast iron.
Heat the olive oil in the kettle. Add garlic, onion, and carrots. Saute until the onions have caramelized. You may want to add some salt at this point but I never do. Now, add the stock and cook until the carrots are tender (cooked until easily broken up with a spoon). Pour the contents of the kettle into a blender and puree. Now add it back to the kettle. Add pumpkin, curry, and coconut milk. Stir with a whisk or stick blender. If you want some heat, add the dried Thai red peppers. Cook until steamy and fragrant while stirring often.
Serve with feta sprinkled over the soup. You can also serve this over piping hot jasmine rice. Enjoy!