Spicy Pumpkin Curry Soup | Vegan

Prep Time

45 minutes

Prep Notes

* Allow 30-45 minutes to roast the pumpkin.




2 tbsp organic extra-virgin olive oil
1 large organic yellow onion, chopped
4 organic garlic cloves, minced
1 tsp organic ground curry powder
1/2 tsp organic ground coriander
pinch organic ground cayenne pepper
6 cups chopped roasted organic pumpkin
*3 cups organic vegetable broth
coconut milk for garnish


*Roasted Pumpkin - Heat the oven to 350 degrees. Cut the pumpkin in half, scoop out the seeds & stringy stuff, lie face down in a baking dish or foil lined cookie sheet. Bake for about 45 mins. (Pumpkin can be easily pierced with a sharp knife). Cool, & scoop out flesh into blender. Blend with 1 cup of water. 

 In a large saucepan, over medium heat add olive oil, onion and garlic. Sauté until softened, about 4-5 minutes, stirring often. Add in all of the spices, and stir for one minute more.

Add roasted pumpkin & vegetable broth, stir thoroughly until mixed. Bring to a boil & reduce heat, simmer for 10 minutes.

 Transfer soup, in batches to blender or food processor. Blend until smooth. Return soup to saucepan, on low heat. Adjust seasoning to taste. Add coconut milk and/or spicy roasted pepitas if desired.