Curry Pumpkin Carrot Soup is a cozy and filling meal, perfect for a weeknight meal. The fall flavors of pumpkin are complimented by the slightly sweet carrots and warm curry. Once again, Market Street provides us with quality and seasonal ingredients to make sure this season is Pumpkin Perfected!
Quick to assemble and free from hassle, this Curry Pumpkin Carrot Soup requires only four steps: sauté, boil, blend and simmer. Minimal effort on your end results in a great reward. This soup is a warm, delicious, meatless meal that goes perfect with a side of Instant Pot Herbed Rice (click here for recipe).
Curry Pumpkin Carrot Soup
For this soup I was torn between two types of powdered curry seasonings I found at Market Street. Unable to choose, I reached for both the Vindaloo and the Madras curries. I knew that if I was craving more heat in the pumpkin soup, I would use a Vindaloo seasoning. If I was wanting to enjoy the flavors of India, a little more subdued, then the Madras curry would be my answer. Either way, both powdered varieties are excellent choices for the base for the Curry Pumpkin Carrot Soup.
A low simmer for 20 to 30 minutes will yield a robust and flavorful soup. A side of cooked rice, fresh herbs and Market Street naan is the cherry on top!
Curry Pumpkin Carrot Soup is a meal that combines the fall season with the tastes of India. It’s a beautiful meal that is easy to construct and one your family will crave.
Fall ushers in hassle-free cozy, warm meals. Market Street wants to join you during this comfort food season by providing seasonal goodies (I see you Pumpkins!) along with memorable and unique food moments.
WHAT YOU NEED:
Curry Pumpkin Carrot Soup
Serves 4 to 6
Author note: Vindaloo curry contains more heat. Madras or Garam Masala curry are other alternative powdered curries you can use in this recipe.
- 2 tbsp coconut oil
- 1 cup onion, rough chopped
- 1 cup carrot, sliced
- 2 cloves of garlic
- 1 bay leaf, torn in half
- 1/4 tsp ground ginger
- 2 tbsp vindaloo curry powder
- 2 tbsp unsalted butter
- 1 14-ounce can pumpkin
- 3 cups low sodium chicken stock
- 1 12-ounce can unsweetened coconut milk
- 1 tsp salt
- 1 tsp sugar
- 1 tsp red wine vinegar
- cooked jasmine rice
- fresh tarragon, chopped
- fresh cilantro, chopped
HOW TO DO IT:
- In a large saucepan, add the coconut oil and melt over medium heat. Place the onion, carrots, garlic, bay leaf, ginger and curry into the pan and cook for 5 to 8, or until the carrots are softened.
- Stir frequently to prevent burning. Add the butter, pumpkin, coconut milk, chicken stock, salt and sugar.
- Scrape up any brown bits stuck to the bottom of the pan and stir to combine. Bring to a boil, reduce to a simmer and then cook, uncovered, for 10 minutes.
- Remove the bay leaf and set aside. Using an immersion blender, blend the soup. Place the bay leaf back into the soup and cook for an additional 20 to 30 minutes, or until the soup is thickened and aromatic.
- Stir in vinegar and let warm through. Salt to taste. Serve warm over cooked jasmine rice topped chopped fresh herbs.