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Pumpkin Curry Soup

I have been wanting to try a pumpkin soup recipe this year. Every fall the girls and I choose several great pie sized pumpkins. This year, the last pie pumpkin has been designated for soup!!! Needless to say, the one who picked out this pumpkin was quite disappointed.
But, it is I who does the cooking!!! So, I get to say what goes in the pot and today it’s the last of the pumpkins!!!

Pumpkin Curry Soup 300x225 Pumpkin Curry Soup

Some time back I tried a great recipe for Thai sweet potato soup. I found the recipe in a veggie cookbook from the library and was quite perturbed when I realized I had not copied the recipe before returning it! But, I will get it back and be sure to post it! I was fantastic…but that’s for Sweet Potato Soup post… However, that soup had some ingredients I really liked together. Lime, coconut milk and curry. I know, what a combination! I would have never put that together…but it works.

So, when I found this Curried Pumpkin Soup recipe with those ingredients…I jumped on it.

I found this recipe in the Southern Living Christmas Cookbook. Special edition for Dillard’s on page 151. I altered it very little…


    • 1 large sweet onion, chopped
    • 1 Tbsp. minced garlic
    • 1 Tbsp. minced fresh ginger
    • 1 Tbsp. curry powder
    • 1/8 tsp. ground red pepper
    • 1/8 tsp. ground cumin
    • 2 (15-oz.) cans unsweetened pumpkin ( I used about 3 cups fresh pumpkin)
    • 1 cup water
    • 32-oz. container vegetable broth
    • 1 (13.5-oz.) can lite coconut milk (I used regular coconut milk and it was fine,I guess calories are the difference between the two kinds)
    • Juice of 1 lime
    • 2 1/2 tsp. salt


    1. If using fresh pumpkin: cut pumpkin in half, scoop out seeds and stringy things, bake or microwave until pulp can be spooned out easily–all this should be done ahead of time.
    2. Saute onion in hot soup pot over medium heat until tender. ( no oil is needed) Add garlic and next 4 ingredients; saute 1 minute. Add pumpkin, 1 cup water and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice, and salt, and simmer, stirring often, 25 minutes.
    3. Remove from heat and process mixture in blender or hand mixer/blender until smooth. Return to soup pot and heat until warmed.

    I served with whole wheat Naan. Yummy!


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