1 1/2 cups cubed pumpkin or a small 14oz. can of pumpkin (not pie filling)
1 can coconut milk (light or regular)
4 cups chicken stock
1 Tbsp. green Thai curry paste
2 cloves garlic
1 Tbsp. freshly grated ginger
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. cumin
1 oz. shredded coconut, about 1/4 cup
In a large pot, sweat carrots and pumpkin on medium heat for 10 minutes (**if using canned pumpkin, just sweat the carrots and reserve pumpkin puree for later)
Add garlic, Thai curry, salt, pepper, cumin and ginger. Stir and cook for 2 minutes. Add chicken stock, canned pumpkin (if using), coconut milk and coconut (if using).
Cook on medium heat, stirring occasionally, for 35 minutes or until carrots are cooked.
If you prefer a perfectly smooth soup, puree with an immersion blender or in small batches in a blender. I like it with a bit of texture so I usually just mash it a bit with a potato masher.
Taste, and season with more salt and pepper, if necessary.
Serve, garnished with a dollop of sour cream and lime peel. Very nice with a rustic, crusty bread.
