Curried Pumpkin Soup

I love the food at Thanksgiving, but want to have some options. This recipe uses pumpkin, a fall favorite, but brings a different spice to the table. Friends and family are sure to enjoy.


  • 2 teaspoons coconut oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons curry powder
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 14 oz coconut milk
  • 30 oz pumpkin puree
  • 3 cups vegetable broth
  • bread bowl, for serving


  1. In a large pot over medium heat, combine coconut oil, onion, garlic, and ginger. Sauté until the onion is translucent, 5–6 minutes.
  2. Add the curry powder, brown sugar and salt. Stir to combine.
  3. Add the coconut milk, pumpkin purée, and vegetable broth. Bring to a boil. Reduce the heat to low, cover, and simmer for 25–30 minutes.
  4. Uncover the soup and blend with an immersion blender until smooth.
  5. Ladle the soup into bread bowls and serve.
You can also choose to serve with croutons.


Recipe adapted from Tasty! (BuzzFeed Inc.)

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