Curries Soups Top 10 posts Vegetarian Winter

Pumpkin Coconut Curry Soup

August 18, 2014

If pumpkin soup and laska met, got chatting and eventually had a baby this would be it.  I randomly thought up of this dish one afternoon when it was freezing, rainy and plain old miserable. I wanted something warm with a bit of spice, something hearty but reasonably healthy and easy

This ticked all the boxes. I did use tinned pumpkin soup, which made it a lot quicker but you could make this recipe using home made pumpkin soup (which usually I prefer) but this day called for a quick and easy fix. Canned soup it was.

Pumpkin Coconut curry soup recipe vegetarian

See, I told you it was easy! I used the actual soup to cook the carrots which made them extra tasty and made the whole cooking process a lot quicker.  Is there anything else you’d add to this meal? 

I am super busy working on some big new plans with the blog – be prepared!
I went to the Australian Writers Centre blog course on the weekend and learnt so much from Nicole Avery. I left with an exploding mind and that damn feeling of not enough hours in a day.  I am sure everyone can relate to that feeling, yes?

I urge you to try this (Tessa – I think you’ll love this recipe) and please let me know if you do, send me an email, photo, Tag #dtsblog on instagram. I have been getting photos of people making me recipes and it MaKeS My DaY!

Alternatively, if you like this recipe please feel free to share it on facebook  – the more love my recipes get the more time I can spend on developing new ones! 

Have a wonderful day, Bec x 

Pumpkin Coconut Curry soup
A mild and warming pumpkin coconut curry soup, perfect for winter
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Ingredients
  1. 1 can of pumpkin soup
  2. 1 can of coconut milk
  3. 4-6 tbsp of red curry paste (I use Ayam red curry paste because its 100% Vegan)
  4. 2 carrots
  5. some greek yoghurt and fresh coriander to garnish if desired.
Instructions
  1. In a large pot on a very low heat, pour the pumpkin soup, coconut milk, and red curry paste then mix, mix mix.
  2. Peel and thinly slice the carrots into little coins. (You could also use grated carrots which don’t really require any cooking)
  3. Add the sliced carrots in and bring to a low simmer. Cover the pot, let simmer and occasionally stir. Let the carrots cook for 10-12 minutes or so or until tender.
  4. Once carrots have cooked, remove off the heat. Serve and garnish with a dollop of greek yoghurt, chilli, sprinkle of cumin and coriander if you’re looking to go all out!
Notes
  1. Note* I also added some hokkien noodles into mine.. you can see them in the photos. I was thinking it would make it kind of like a Laksa but if you are happy with the soup alone, personally I would leave that out next time. I have not included them in the recipe as I didn't feel it needed them in hindsight.
Dancing Through Sunday http://www.dancingthroughsunday.com.au/

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22 Comments

  • Reply Dancing Through Sunday August 25, 2014 at 10:11 am

    Oooo Please let me know when you do, I love seeing people try my recipes. It was heavenly!

  • Reply Dancing Through Sunday August 25, 2014 at 10:10 am

    It works, I took inspiration from a curry I had with pumpkin soup in it!

  • Reply Dancing Through Sunday August 25, 2014 at 10:10 am

    Yes it’s the perfect meal for a chilly night, we’re just coming out of winter!

  • Reply Rachel Gadiel August 24, 2014 at 10:00 am

    Oh this looks delicious + super easy too! The pumpkin and coconut sounds like a perfect combination. Bookmarking this to try out!

  • Reply Daniela @ FoodrecipesHQ August 23, 2014 at 4:24 am

    Pumpkin and coconut, never tried this combo. Look very yummy!

  • Reply Catherine Short August 22, 2014 at 10:40 am

    Oh yum! I love anything pumpkin and have just begun dabbling into curry. Once the weather cools down I’ll have to make this!

  • Reply Dancing Through Sunday August 20, 2014 at 3:50 pm

    Perfect timing! let me know if you make it 🙂

  • Reply tash August 20, 2014 at 10:52 am

    Oh yum, that looks like my type of soup! And it just so happens to be Soup Day here 🙂
    Thanks for the recipe!

  • Reply Dancing Through Sunday August 20, 2014 at 8:41 am

    Thats my aim! Thanks TJ x

  • Reply Dancing Through Sunday August 20, 2014 at 8:40 am

    So incredibly easy – you don’t even have to add any veggies.

  • Reply TJ August 20, 2014 at 5:31 am

    Oh gosh, your blog puts me in a food coma every time! This looks absolutely delicious!!
    xo TJ
    http://www.hislittlelady.com

  • Reply Felicia @ Next Stop: Food August 19, 2014 at 11:52 pm

    This looks so delish and I love how it’s so easy to make too 🙂

  • Reply Dancing Through Sunday August 19, 2014 at 9:15 am

    ooo Please give it a go! It’s a lot lighter than an actual curry so you’ll be able to see if you like it of not 🙂

  • Reply Dancing Through Sunday August 19, 2014 at 9:00 am

    Yeah I love it too so this was just another way to change it up! It was really great with lots of information and now I’m buzzing with excitement.

  • Reply Dancing Through Sunday August 19, 2014 at 8:58 am

    It just adds a lovely complimentary spice to the sweet and creamy pumpkin! Let me know ihow you like it when you do x

  • Reply Nancy August 19, 2014 at 4:41 am

    Looks amazing! 🙂 I have never had curry but I am willing to bet this is going to be pretty damn good.
    http://neatly-packaged.com/

  • Reply Sammie August 18, 2014 at 11:53 pm

    I love the sound of this. Pumpkin soup is my all time fave and I’m always looking for ways to serve it with a new twist. I’ve been adding some korma curry paste to mine so the red curry will be a refreshing (but spicy) change! The blog course sounds awesome – I am with you, there really are not enough hours in the day!

  • Reply Lorraine @ Not Quite Nigella August 18, 2014 at 7:30 pm

    Adding a curry paste is a great idea! I like making a pumpkin and coconut soup but next time I’ll try adding curry paste 😀

  • Reply Dancing Through Sunday August 18, 2014 at 6:43 pm

    Oh cream of mushroom.. I forgot about that soup! Adding that to this weeks shopping list, yum yum.

  • Reply Pearl/Pretty Mayhem August 18, 2014 at 6:02 pm

    I don’t mind tinned soup either, especially when it’s pumpkin or cream of mushroom soup, yum! This recipe sounds like the perfect Monday night meal; quick, easy, and delicious!

  • Reply Dancing Through Sunday August 18, 2014 at 5:21 pm

    Don’t even talk to me about tinned beans and tomatoes – I LOVE them. This recipe here: http://bit.ly/1pnseQA was pretty much made from those delicious little tinned treats.
    And yes, Ayam is not my go to for all pastes I need. I am a vegetarian but turned a blind eye when there was shrimp paste in some of them so I’m super happy to have found a vegan one.
    Bec x

  • Reply Emma August 18, 2014 at 4:37 pm

    It looks so thick and luscious! And nothing wrong with tins, I use them quite often, especially beans and tomatoes.
    I use that curry paste too, it’s great isn’t it? It’s seems the most authentic tasting curry paste.

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