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?
Remember it later
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Have a wonderful day, Bec x
Pumpkin Coconut Curry soup
- 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!