Thai Curry Carrot & Pumpkin Soup

June 10, 2019

Thai Curry Carrot & Pumpkin Soup

Soup season has officially arrived! We at Naturally Hooked couldn't be more excited. Warm foods during winter are good for our digestion, our immune system and they make one heck of a tasty meal. They're generally cost effective and you can get a few meals out of them.

Pumpkin soup is household favourite around ours. Its warm and nourishing and is even better with a fresh piece of sourdough. This recipe is one of our favs!


Thai Curry Carrot & Pumpkin Soup




  • 1 Tbsp coconut oil
  • 2 cups carrots peeled and cut into 1/2 inch dice
  • 1 1/2 cups pumpkin peeled and cut into 1/2 inch dice 
  • 1 can of coconut milk
  • 4 cups vegetable or chicken, or bone broth
  • 1 Tbsp. Thai red curry paste
  • 2 cloves garlic minced
  • 1 Tbsp. freshly grated ginger
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. cumin
  • 1/4 cup shredded coconut run through a food processor or 2 Tbsp desiccated coconut
  • Coconut yogurt or dairy yogurt for garnish



  1. In a large pot, heat oil over medium heat. Add diced carrots and diced pumpkin and stir to coat. Cover pot, reduce heat to medium low and allow to cook for about 10 minutes, stirring a few times to make sure they don't stick. You don't want them to brown. Reduce heat if necessary. 

  2. Remove lid. Add garlic, Thai curry, salt, pepper, cumin and ginger to the pot. Stir and cook for 2 minutes. Add stock, coconut milk and coconut.

  3. Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are tender.

  4. Puree with an immersion blender or in small batches in a blender. 

  5. Taste, and season with more salt and pepper, as necessary.

  6. Serve, garnished with a dollop of yogurt and crusty bread.

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