< Return to Seasonal Recipes

Curried Coconut Pumpkin Soup


1 large pie pumpkin, cut in half and seeded
2 tablespoons coconut oil
Salt and pepper
1 large onion, minced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated or minced
2 tablespoons curry powder
1 teaspoon fresh rosemary, minced
3 cups vegetable broth
1-2 cups coconut milk
Pinch of cayenne pepper
Toasted pumpkin seeds for garnish


  1. Preheat the oven to 450°F. Rub pumpkin halves with 1 tablespoon coconut oil and season with salt and pepper. Then place flesh-side down on a foil-lined cookie sheet and roast for 25-30 minutes or until flesh is tender when pricked with a fork. Once cool enough to touch, scoop pumpkin flesh out from the skins and set aside for later use.
  2. Heat a large soup pot over medium-high heat, and melt remaining 1 tablespoon coconut oil. Add onion and cook until soft. Add garlic and ginger, stir, and cook for 1-2 minutes. Add curry powder and rosemary, and constantly stir until spices become fragrant, about 60 seconds. Add broth, coconut milk, and pumpkin, stir to mix and bring to a boil. Turn down heat and simmer for a couple minutes.
  3. Turn off heat, and use an immersion blender to blend the soup until smooth. Once soup is completely smooth, turn flame back on to medium-high heat and bring soup to a simmer.
  4. Garnish with toasted pumpkin seeds and serve.