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Curried Pumpkin Soup

Curried Pumpkin Soup

This delightfully creamy, spicy soup gets its lovely orange color and sweetness–as well as a hefty boost of antioxidants–from canned pumpkin.

You can make this as a sumptuous appetizer for your Thanksgiving feast, or serve it with bread and salad for a comforting autumn supper. And the recipe is so easy, it practically makes itself. Here’s the simple soup that will see you warmly through many a cold, dark month!


2 tablespoons butter
2 cups finely chopped onion
2 garlic cloves, minced
1 1/2 tablespoons peeled fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon ground coriander
1/8 teaspoon ground cardamom
1 1/2 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
2 15-ounce cans solid-pack pumpkin
7 cups water
1 1/2 cups good-quality vegetable broth
1 14-ounce can unsweetened coconut milk
1/4 cup olive oil

1. In a large soup pot, heat butter over moderate heat and add onions. Cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and continue cooking for 1 minute, stirring constantly. Add cumin, coriander, and cardamom, stirring well to combine.

2. Add salt, pepper flakes, pumpkin, water, broth, and coconut milk, stirring to combine and simmer, uncovered, 30 minutes, stirring occasionally.

3. Puree using an immersion blender, or in batches using a food processor or regular blender, until smooth. Serve immediately, or refrigerate, covered, for 1 day. May be served chilled or reheated when ready to serve.

Serves 10 to 12.

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Read more: Food, All recipes, Soups & Salads

By the Care2 Staff.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.


+ add your own
9:35AM PDT on Apr 26, 2013

Love pumpkin & curry, but haven't tried them together yet.

10:10PM PST on Jan 22, 2013

What happens to the 1/4 cup olive oil?

9:05AM PST on Jan 22, 2013

Using coconut milk is an interesting twist to other pumpkin soup recipes I've made. Will try this one too. Sounds delicious and nutritious. Thanks!

8:34AM PST on Jan 22, 2013

Another use for my curry! Hooray.

7:03AM PST on Jan 22, 2013

I used to make pumpkin soup during the fall every year and people thought I was a "weirdo" for it. Little did they know how good it was. They didn't want to try it - more for me :-)

5:53AM PST on Jan 22, 2013

Thank you for sharing.

7:58PM PST on Jan 21, 2013

The curried pumpkin soup sounds so good! I'm going to try it. Since I don't eat dairy, I'll add olive oil instead of butter to this dish.
Thank you:)

2:48PM PST on Dec 17, 2011


6:58PM PST on Nov 18, 2011


10:58PM PST on Nov 17, 2011

Thank you for the recipe.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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