Coconut Curry Pumpkin Soup

IMG_0333Are you ready to make one of the best soups you’ve ever tasted???  I hope I’m not being overly dramatic, but this soup really does taste so divine.  And so nourishing in these colder winter days.

Aside from pumpkin, the base of this recipe is vegetable or chicken broth, so if you don’t have 3 cups of this on hand, you may want to make this first.  Check out my go-to veggie broth recipe, by Rebecca Katz.  Or a simple chicken broth recipe I’ve learned along the way.


  • 1/4 cup coconut oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes (if you don’t want light spice, just omit)
  • 1 cup coconut milk
  • 3 cups vegetable broth
  • About 2 cups of pumpkin, pureed (I usually roast 1 small pumpkin and that seems to do the trick.


  • Peel 1 small pumpkin and chop into small chunks.
  • Put pumpkin into baking tray, add a very thin layer of water and roast at 180 C until soft, about 30 minutes.
  • While pumpkin is cooking, heat the coconut oil in a deep pan or pot.
  • Add the onions and garlic and stir-fry until soft.
  • Add vegetable broth, curry powder, salt, coriander, and red pepper flakes.  Bring to a gentle boil.
  • Cover and continue to boil for another 20 minutes.
  • Add in the coconut milk and pumpkin, cook for another 5-10 minutes.
  • Puree all ingredients either with a hand blender or normal blender.  I just dump mine into the Vitamix and blend away.  So smooth and creamy.  Also, you may want to let it cool, depending on your blender capabilities.


  • Freeze in ice cube trays.
  • Once frozen, pop them out into ziplock baggies.




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