September 26, 2016

Curried Coconut Pumpkin Soup

Curried Coconut Pumpkin Soup

Serves – 4


  • 1/4 cup coconut oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 15-ounce can 100% pure pumpkin
  • 1 cup light coconut milk
  • For serving (optional, but delicious): Coconut yogurt and fresh parsley


  1. Heat the coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook until the onions are translucent, about 5 minutes.
  2. Mix in the vegetable broth, curry powder, salt, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally.
  3. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  4. Pour the soup into a blender, or use an immersion blender, and process until smooth. Serve with a dollop of coconut yogurt and fresh parsley.

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