Delicious Pumpkin Curry Soup



  • 5 cups vegetable stock or water ( I prefer Organic Chicken Stock)
  • 1 1/4 cup diced yellow onion
  • 3/4 cup diced celery
  • 1/2 teaspoon seeded and diced jalapeño
  • 4 large garlic cloves 4 cups pumpkin, 1/2 inch chop (to make it easier I use the pre-cut Organic Butternut Squash at Costco
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon ground cumin, try toasting
  • 2 teaspoons sea salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups , coconut milk (coconut milk taste great in this soup,  or rice milk, or
    almond milk
  • 2 tablespoons finely chopped cilantro



  1. Place the  stock in a 3 quart pot over high heat. Add all of the ingredients except the coconut milk and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally.
  2. Add the coconut milk, carefully transfer to a blender,and blend until creamy.
  3. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally.

Serves 6-8

Share this:
Share this page via Email Share this page via Stumble Upon Share this page via Digg this Share this page via Facebook Share this page via Twitter
Be Sociable, Share!
About the Author

Caroline Heinemann has a Bachelor’s Degree in Education from Concordia Teachers College in Seward Nebraska. She has coordinated a variety of educational programs in her local community and conducts regional business training events and teleconference training calls. She become personally interested in health when she experienced some personal health issues and found that alternative medicine has been the key to her health. She shares tips on staying healthy. She is a former and teacher and has owned her own health education business for the past 30 years

Leave A Response

This blog is kept spam free by WP-SpamFree.