Curry Pumpkin Soup

Curry Pumpkin Soup


pumpkin curry soup

Pumpkin Curry Soup Recipe:

2 small Sugar Pumpkins

2 Spanish Onions

1 medium Carrot

3 cloves garlic, minced

1 tsp Fresh Ginger, chopped

10 Brussel Sprouts

¼ cup Raw Cashews

½ tsp Cinnamon

½ tsp Garam Masala

¼ tsp Cardamom

¼ tsp Organic Turmeric

¼ tsp Dried Coriander

¼ tsp Cumin

1 pinch Cayenne Pepper

½ cup Maple Syrup

½ cup Coconut Cream

Olive oil


Salt to taste

Cut the top part of the pumpkin (to remove the stem and create a flat edge) and then cut the pumpkin in half. Scoop out the seeds and rinse clean, then roast them for a snack or garnish. After your pumpkins are halved and deseeded, place them (flesh side up) on a baking sheet, drizzle olive oil, maple syrup, and salt on them. Flip the seasoned pumpkins over and bake them at 400F for 20-25mins.

Once the flesh is soft and roasted, scrape it from the skin. Set the roasted pumpkin aside to cool down. Next, chop the carrot, onions, garlic, and ginger. Toss the veggies in a pot, drizzle some olive oil and saute them until slightly caramelized. Once they’re aromatic and ready, add the spices and enough cold water to barely cover the veggies and let them simmer for 30 minutes. Once your carrots are soft, remove the pot from the heat, add the roasted pumpkin, and use an immersion blender to blend your soup. Add the coconut cream and let it simmer on low-medium heat for 10 minutes and season it with salt and pepper to your liking.

For garnish, cut the brussel sprouts lengthwise in half and steam them for 5 minutes. In a saute pan, add a tablespoon of butter and brown the brussel sprouts flat side down. Once they caramelize, remove them from the pan, add more butter and fry the raw cashews until they are golden brown. To snazzy up your plating, drizzle some coconut cream before serving the soup.

Make sure you give this warm Curry Pumpkin Soup recipe a try, snap a photo, and share it with us on our socials.

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***If you are interested in exploring the history of Middle Eastern cuisine, check out this 13th-century book called Scents and Flavors: A Syrian Cookbook.

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