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.
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
- 1 can of pumpkin soup
- 1 can of coconut milk
- 4-6 tbsp of red curry paste (I use Ayam red curry paste because its 100% Vegan)
- 2 carrots
- some greek yoghurt and fresh coriander to garnish if desired.
- In a large pot on a very low heat, pour the pumpkin soup, coconut milk, and red curry paste then mix, mix mix.
- Peel and thinly slice the carrots into little coins. (You could also use grated carrots which don’t really require any cooking)
- 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.
- 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!
- 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.
Oooo Please let me know when you do, I love seeing people try my recipes. It was heavenly!
It works, I took inspiration from a curry I had with pumpkin soup in it!
Yes it’s the perfect meal for a chilly night, we’re just coming out of winter!
Oh this looks delicious + super easy too! The pumpkin and coconut sounds like a perfect combination. Bookmarking this to try out!
Pumpkin and coconut, never tried this combo. Look very yummy!
Oh yum! I love anything pumpkin and have just begun dabbling into curry. Once the weather cools down I’ll have to make this!
Perfect timing! let me know if you make it 🙂
Oh yum, that looks like my type of soup! And it just so happens to be Soup Day here 🙂
Thanks for the recipe!
Thats my aim! Thanks TJ x
So incredibly easy – you don’t even have to add any veggies.
Oh gosh, your blog puts me in a food coma every time! This looks absolutely delicious!!
xo TJ
http://www.hislittlelady.com
This looks so delish and I love how it’s so easy to make too 🙂
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 🙂
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.
It just adds a lovely complimentary spice to the sweet and creamy pumpkin! Let me know ihow you like it when you do x
Looks amazing! 🙂 I have never had curry but I am willing to bet this is going to be pretty damn good.
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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!
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 😀
Oh cream of mushroom.. I forgot about that soup! Adding that to this weeks shopping list, yum yum.
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!
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
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.