By Nikki 2 Comments
Thai Pumpkin and Carrot Soup Recipe; delicious homemade soup recipe with thai curry, pumpkin, carrots and coconut milk!
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This Thai-style pumpkin and carrot soup is so easy to make, and the right choice when you are watching your calorie count. It is made with simple ingredients and ready in less than 45 minutes. Its the most perfect fall soup and loaded with fresh veggies and coconut milk!
This is also a great thanksgiving soup recipe you can have to start your meal off. Such a good homemade soup recipe for October or November. It is dairy free, gluten free and vegan! So much goodness going on in this healthy soup recipe. You need to try this thai pumpkin and carrot soup recipe! I promise you will love it.
I would recommend serving it with a fresh bread or homemade croutons! If you like this pumpkin soup recipe, make sure you try my spiced pumpkin soup recipe too! It will not disappoint!
Thai Pumpkin and Carrot Soup Recipe Ingredients:
- Cooking oil of choice (I used extra virgin olive oil)
- Carrots
- White Onion
- Fresh pumpkin OR pumpkin puree
- Coconut Milk
- Vegetable Broth or Vegetable Stock
- Thai Red Curry Paste
- Fresh Ginger
- Garlic Cloves
- Cumin
- Black Pepper
- Fresh Cilantro Leaves for garnish
- Salt (to preference and taste)
How to Make this Homemade Soup Recipe:
Lets jump into the instructions for this homemade thai pumpkin soup recipe. The first thing you are going to do is prepare your vegetables. Start by peeling and washing the carrots, onion and pumpkin. Next you are going to dice them into ½ inch cubes. If you are using pureed pumpkin, you can skip this step for the pumpkin but you will still need to prepare the carrots.
Turn a large pot or sauce pan on medium heat. Drizzle your cooking oil on. Wait for it to heat up a little (maybe 1 minute or until sizzling). Add in the pumpkin, onion and carrots and stir around the pan to coat them with oil and lightly saute. Cover with a lid and allow to cook on medium heat for about 10 minutes. Check frequently and stir as needed. You do not want them to brown! If they start to color, turn down the heat.
After ten minutes, remove lid but keep the heat on. Add the garlic, Thai curry, pepper, cumin and ginger to the pan. Stir to mix all ingredients around and simmer for about 3 minutes. Next add in the coconut milk, vegetable broth and if you are using pureed pumpkin add it now too.
Leave on medium heat for about 40 minutes or until the carrots and pumpkin are completely tender. Once they are cooked through, add to a blender and blend to form the soup puree! I love to use my immersion blender here instead of a blender. You can add salt here if needed.
Serve immediately in bowls and garnish with cilantro leaves and another blob of coconut milk on top. You can garnish with sour cream if you dont need a dairy free or vegan dish. Enjoy! You can keep it in the fridge in airtight containers for up to 5 days!
Pumpkin Health Benefits:
The pumpkin is a versatile and healthy vegetable that can be used in many ways. It has been used as a food and medicine for thousands of years. Pumpkins are low in calories and fat, making them an excellent choice for weight loss. They are also high in fiber, which helps to improve digestion and reduce constipation.
Pumpkins are an excellent source of vitamin A and C, two nutrients that help to prevent cancer and heart disease. They also contain potassium, which can lower blood pressure, as well as iron, which helps your body use oxygen more efficiently.
Pumpkins are rich in antioxidants called carotenoids, which may help prevent certain types of cancer such as breast and ovarian cancers by keeping cells healthy and slowing down cell damage caused by free radicals produced during normal metabolic processes in the body.
Here is a little recap of the benefits of using pumpkin in your recipes:
- Boosts your immune system
- Reduces inflammation
- Helps to prevent heart disease
- Promotes healthy digestion
- Lowers blood pressure
What is Coconut Milk?
Coconut milk is a unique alternative to dairy. It's made from the meat of mature coconuts, which is not only delicious but also rich in nutrients. Coconut milk is low in calories, high in fiber and protein, and loaded with vitamins and minerals including vitamin C, calcium, magnesium and potassium. Plus, it has an abundance of antioxidants that help fight free radicals linked to cancer and diabetes.
While coconut milk is often used as an alternative for dairy products in recipes like smoothies or coffee drinks, it also works well in savory dishes too just like this thai pumpkin and carrot soup recipe!
Here are some of the health benefits:
- Coconut milk has a high concentration of lauric acid, which is known for its antibacterial, antimicrobial, and antiviral properties.
- It contains medium chain fatty acids (MCFAs), which help to lower cholesterol and prevent heart disease.
- The fat in coconut milk helps you feel full after eating it, so you won't be as hungry for hours after consuming it. This can help you lose weight or maintain your current weight if you're trying to maintain it.
More Pumpkin Recipes:
- HEALTHY COCONUT PUMPKIN SMOOTHIE RECIPE
- HEALTHY GLUTEN FREE PUMPKIN COOKIES
- PUMPKIN SPICE DATE ROLLS
- 15 DELICIOUS PUMPKIN DRINKS FOR FOODIES
If you have any questions about this recipe, leave it in the comment section below and I'll make sure to get back to you on it!
If you make any of my recipes please tag your photos with #nikkisplate so I can see your beautiful creations! Any feedback in the comments below is greatly appreciated. I hope you have fun!
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Thai Pumpkin and Carrot Soup Recipe; delicious homemade soup recipe with thai curry, pumpkin, carrots and coconut milk!
Thai Pumpkin and Carrot Soup Recipe
Delicious and creamy homemade soup recipe with thai curry, pumpkin, carrots and coconut milk!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Course Soup
Servings 6
Ingredients
- 1 tablespoon Cooking oil of choice (I usedextra virgin olive oil)
- 2 cups Carrots (peeled and cut into ½ inch dice)
- 1 White Onion (peeled and chopped)
- 2 cups Fresh pumpkin ORpumpkin puree (peeled and cut into ½ inch dice or 14oz can of pumpkin puree)
- 14 oz Canned Coconut Milk
- 4 cups Vegetable Broth
- 1 tablespoon Thai Red Curry Paste
- 1 tablespoon Ginger (freshly grated)
- 2 Garlic Cloves (minced)
- ¼ teaspoon Cumin
- ½ teaspoon Black Pepper
- Fresh Cilantro Leaves for garnish
- 1 pinch of Salt (preference, if needed)
Instructions
Prepare vegetables. Turn a large pot or sauce pan on medium heat. Drizzle your cooking oil on it. Allow pan to heat up a bit.
Add in the pumpkin, onion and carrots and stir around the pan to coat them with oil. Cover with a lid and allow to cook on medium heat for about 10 minutes. Check frequently and stir as needed. You do not want them to brown! If they start to color, turn down the heat.
After ten minutes, remove lid but keep the heat on. Add the garlic, Thai curry, pepper, cumin and ginger to the pan. Stir to mix all ingredients around for about 3 minutes. Next add in the coconut milk, vegetable broth and if you are using pureed pumpkin add it now too.
Leave on medium heat for about 40 minutes or until the carrots and pumpkin are completely tender. Once they are cooked through, add to a blender and blend to form the soup puree! I love to use myimmersion blenderhere instead of a blender. You can add salt here if needed.
Serve immediately in bowls and garnish with cilantro leaves and another blob of coconut milk on top.
Notes
- You can keep it in the fridge in airtight containers for up to 5 days!
- You can garnish with sour cream if you dont need a dairy free or vegan dish.
Keyword Pumpkin soup
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Reader Interactions
Comments
Sara
So delicious!Reply
Jounayet Rahman
This soup looks yummy. definitely will try this out.
Reply
