Curried Pumpkin Soup

Posted: November 8, 2016 in Recipes
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Spice Up Your Butternut Squash Soup With This Ingredient Hero Image

Packed with an enticing blend of flavors—a little sweetness and a punch of curry—this soup is bound to be a hit all fall and winter long!

Serves 4 to 6


  • 1 tablespoon ghee, unsalted butter, avocado oil, or extra-virgin olive oil
  • 1 clove garlic, minced
  • 1 large onion, diced
  • ¼ cup coconut sugar
  • 1½ tablespoons curry powder, plus more to taste
  • 1 tablespoon ground cumin
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons fine sea salt
  • 1 butternut pumpkin, peeled, seeded, and cubed
  • 950ml chicken broth
  • ½ cup full-fat coconut milk, plus more for garnish
  • chopped fresh coriander, for garnish
  • croutons to garnish


1. In a large pot over medium heat, melt the ghee, then add the garlic. When the garlic is fragrant, after about 2 minutes, add the onion and sauté until translucent, about 5 minutes.

2. Add the coconut sugar, spices, and salt and cook until the spices are fragrant, about 2 minutes.

3. Add the cubed butternut pumpkin and cook for 5 minutes, stirring often until the pumpkin begins to soften. Add the chicken broth and coconut milk and bring to a boil. Once at a boil, turn down the heat and simmer until the squash is tender, about 20 minutes.

4. In a blender, puree the soup in batches until it is smooth and creamy.

5. Return the soup to the pot, bring to a boil, and let reduce for 10 minutes, until thickened slightly.

6. Taste the soup and add more curry powder, salt, and/or pepper, if desired.

7. Serve the soup garnished with croutons, chopped coriander, a drizzle of coconut milk, and a pinch of ground black pepper. Store any leftover soup in the refrigerator for up to 5 days.


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