Curried Pumpkin Soup

Here’s a comforting curry soup to make to warm up after an evening of Trick-or-Treating. Perfect balance of fall flavours for an autumn meal.




  • 2 tbsp butter
  • 1/4 cup pumpkin seeds
  • 1/4 tsp cayenne
  • 1/2 tsp sugar


  • 1/4 tsp sea salt
  • 2 tbsp butter
  • 1 onion, chopped
  • 2 tbsp ginger
  • 2 apples, cored & diced
  • 2 tbsp flour
  • 2 tbsp curry
  • 1 tsp cumin
  • 1/8 tsp cayenne
  • 1 roasted sugar pumpkin
  • 3-5 cups chicken broth
  • 1 can unsweetened coconut milk
  • plain greek yogurt, optional


  1. Preheat oven to 350 degrees & bake sugar pumpkin for approximately 30 minutes, until tender
  2. When the pumpkin is almost done, heat butter in cast iron fry pan
  3. Add pumpkin seeds, cooking on low for 3 minutes, stirring frequently
  4. Add spices and cook another 3 minutes, stirring frequently
  5. Now, remove pumpkin from oven and cut open to allow it to cool
  6. Meanwhile, combine flour and spices in a small dish
  7. Then, heat butter in a large pot
  8. Add onion and ginger, cooking for 3-5 minutes until softened
  9. Remove seeds and skin from pumpkin, and cut into cubes
  10. Now, add apple and pumpkin to pot and saute another 5-10 minutes
  11. Once apples have softened, add spice mixture and stir until veggies and apples are coated
  12. Add about half of the broth and bring to a boil, reduce heat and simmer for 10 minutes
  13. Using an immersion blender, puree soup, adding more broth to your desired consistency (I prefer thick soups, so I don’t add any at this stage)
  14. Once soup is pureed, return to stove and add can of coconut milk, stir on low heat (at this point, I may add more broth if the soup is too thick)
  15. Top with a dollop of greek yogurt and pumpkin seeds

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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