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Pumpkin-Carrot Curry Soup w/ Feta

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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.

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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.

Pumpkin-Curry Soup Ingredients

And…My creation

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!

  • Kim - Looks good. I made something similar but used cumin instead of curry. My bad, it was still good. How much is a jigger?ReplyCancel

  • Kelly - Looks like a good, bright dish, Some fun variations would be to use ginger insted of thai peppers, or to mix your own curry spices from cumin/cardamom/coriander/turmeric etc to customize, or ghee insted of oil, or to top with goat-milk yogurt cheese or a nice cool raita. Sorry, soups tend to get me rambling.ReplyCancel

  • Simple Livin' gal - Kim — A jigger is a shot which is about 1.5 ounces. Bartending terms. Sorry!

    Kelly — Oh yes, there are so many variations! I love this soup! I’ve made it with squash, goats milk, and other fun items, I go by the season or what I can find in my cupboards. I got the coconut milk on sale for 40 cents a can. That’s a deal in my world. Coconut milk adds something wonderful to this soup though. Totally worth the splurge.ReplyCancel

  • Rosa - What a delicious looking soup! I love that flavor combo. Perfect!

    Cheers,

    RosaReplyCancel

  • Paulette - Yum! I just roasted a pumpkin last night, perfect timing!ReplyCancel

  • Tia Julie - This sounds absolutely wonderful. I love a good soup on a cold day.ReplyCancel

  • Auntie Katydid - I’ve had Lacy’s version of this soup. If anything, it is actually MORE delicious than it looks!ReplyCancel

  • Julie at Elisharose - Wow. That sounds interesting. I wonder if anyone else in my house would eat that. I’m intrigued.ReplyCancel

  • Sophie - MMMMMMM,…your soup looks really tasty but we don’t have pureed pumpkin in a can over here & I think fresh pumpkin is the best!

    MMMMMMM,….I haven’t heard a while from you, dear friend?? How are you, girl???ReplyCancel

  • Linda Sue - Hospital ? IV? I have obviously missed significant activity at Razor Family Farm – are you alright? BTW – feta is my absolutely least favorite cheese – but the rest of it sounds good!ReplyCancel

  • tasteofbeirut - Just the kind of soup I would like to try soon. I am bookmarking!ReplyCancel

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