Spicy Pumpkin Curry Soup

Let’s talk soup. A soothing and savory soup ideal for fall and winter days.

I had been staring at a can of coconut milk sitting in my pantry for a couple of weeks. I finally decided to put it to good use, in quite an unorthodox way. Normally I would throw it in my green curry Thai stew, but, I decided to make a pot of delicious spicy pumpkin curry soup instead. My colleagues raved about the soup at work and asked me for the recipe.

Let me share the wisdom with all of you! Let’s take a look at our ingredients:

  • 1 chopped onion
  • 1 tablespoon of olive oil (coconut oil or clarified butter are also an option)
  • 2 chopped up garlic cloves
  • 1 tablespoon of fresh ginger, preferably minced
  • 1 tablespoon of curry powder
  • 3/4 teaspoon coriander
  • 1 medium sized pumpkin (cut in half with pulp and seeds removed)
  • 1 block of bouillon or broth (though I usually use one and a half)
  • 1/2 cup coconut milk
  • Cayenne pepper (for the spicy part)
  • Salt
  • cilantro, creme fraiche, and toasted pumpkin seeds (optional, all for the garnish)

So let’s get to work!

I first start by rubbing the pumpkin halves with olive oil and roasting them in the oven for about 35 minutes (or until the flesh is tender when pricked with a fork). Wait until they are cool enough to touch and scoop the pumpkin flesh out from the skins in order to use it later.

Once you’re done with we that we begin making the soup. Heat a large soup pot over medium-high heat. Melt your olive oil (or coconut oil) and add your onion. Wait before you start stirring and let the chopped up onion get brown on one side. Then add the garlic and ginger, and cook for about 2 minutes, until the garlic becomes slightly brown. Add the curry powder and coriander and constantly stir until the spices become toasted and fragrant, should take about a minute. Then add the stock, coconut milk and pumpkin, and bring to a boil.

After a few seconds, turn off the heat, and use an immersion blender to blend the soup until smooth. Once the soup is completely smooth, turn flame back on to medium-high heat and bring soup to a simmer.

Serve soup with a bit of creme fraiche, toasted pumpkin seeds, and cilantro leaves (this is of course, optional!)

Buen provecho!

One thought on “Spicy Pumpkin Curry Soup

  1. Iain Petty. says:

    Sounds fantastic, but i would use the roasted pumpkin skin in the soup too! Also try pumpkin risotto – being a veggie I eat pumpkins all year round.


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