Creamy Curried Pumpkin Soup

Kristine Burke
December 20, 2017

Recipe provided by Kerin Gould from Produce With A Purpose

Why this is healthy: Pumpkins are loaded with carotene

Why this tastes great: Warm spices and creamy coconut milk

Why this is easy: Sauté, simmer, blend, serve

Featured ingredient: Pumpkin


2 tablespoons butter or substitute or oil

1 cup shallots and/or onion, chopped

one apple, chopped

1 tablespoon curry powder

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

3 cups veggie broth or 3 cups water and a veggie bullion cube

1 roasted pumpkin

1 can light coconut milk


Melt "butter" and saute shallots.

Stir in the curry, salt, and pepper and cook for one minute.

Add the pumpkin and stir to flavor, then broth and bring to a simmer, and cook uncovered for 20 minutes.

Remove from the heat and use a stick blender to mix in coconut milk.

Serve with a garnish of cilantro, roasted pumpkin seeds, and cream (optional)

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