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Creamy Curried Pumpkin Soup


8 Servings

I try my best not to go too nutso on both pumpkin or soups as we wind into Fall. BUT I do every year anyway, so there’s that.

This soup comes together relatively quickly. Especially if you are not roasting the pumpkin from scratch. As usual I call for organic everything, however, note, that non-organic pumpkin puree is not as flavorful or sweet as organic. I do not have any formal studies to cite, but from making untold numbers of pumpkin recipes, it is my recipe testing- exhausted professional opinion :). As for the yams, again, organic have both more flavor and nutrients.


Pumpkin Puree, 1 - 15 oz. Can

Yam, 2/3 Cup - mashed

Coconut Full Fat Milk, 1 – 15 oz. Can

Sweet Onion, 1 – chopped

Ground Turmeric, 3 Tsps.

Ground Curry Powder, 2 Tbsp.

Ginger, 2 Ts. minced

Garlic, 4 Cloves -minced

Vegetable Broth, 1 ½  - 32 oz. Containers (48 oz.)

Salt and Pepper

Goat Yogurt

Please buy organic whenever possible!


Using a medium sized stock or soup pot, add a drizzle of olive oil, the chopped onions, garlic, and ginger and healthy pinch of kosher salt.  Turn on the heat to medium.  Sauté until the onions are lucent and very lightly browned. Add the turmeric and curry powder (I like the S&B Curry Powder brand for this soup).  Continue to sauté until the spices are nice and fragrant.  Add the pumpkin, yams (or sweet potato works here as well), and the vegetable broth.  Bring the soup to a simmer for about 10 minutes, then add the coconut milk.  Turn the heat to low and using a plunger hand blender or a tabletop blender, blend the soup until very smooth and silky.  Taste the soup for salt and pepper – add kosher salt and ground pepper as needed.   Heat the soup back up (but not to boil – just hot enough to serve) and top each bowl with a dollop of the goat yogurt, swirl (or leave for others to do their own artwork) and enjoy!!

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