Curried Pumpkin Soup (Paleo & Vegan)

by Valentin Jed


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Curried Pumpkin Soup

  • Author: Valentin Jed
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: 3 cups 1x


Warm up with a creamy bowl of pumpkin soup, flavored with classic curry spices.



  • 2 T curry powder
  • 1 t cumin
  • 1 t turmeric
  • 2 T pumpkin seeds
  • 2 T olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp ginger, minced
  • 1 1/2 cups pumpkin puree, packed
  • 2 1/2 cups vegetable broth
  • 1/4 cup cilantro, chopped
  • 1/2 t red pepper flakes


  1. In a large stock pot, heat curry, cumin, and turmeric over medium heat for 1-2 minutes, until fragrant, stirring often. Remove and set aside.
  2. In the same pot, heat pumpkin seeds over medium for 2- 3 minutes, until toasted, stirring occasionally. Remove and set aside.
  3. In the same pot, heat olive oil over medium-high heat.
  4. Add garlic and ginger. Cook 1 minute, until fragrant.
  5. Add spice mixture and stir to combine.
  6. Add pumpkin puree and chicken broth and stir to combine. Bring to a boil then reduce heat to low and simmer 8-10 minutes, until slightly thickened.
  7. Transfer soup to a high speed blender or food processor and process until smooth.
  8. Scoop soup into bowls and top with red pepper flakes, toasted pumpkin seeds, and cilantro.


  • Serving Size: 2
  • Calories: 281.9
  • Sodium: 677.9
  • Fat: 18
  • Saturated Fat: 2.8
  • Carbohydrates: 26.9
  • Fiber: 11.8
  • Protein: 5.8
  • Cholesterol: 0

Curried Pumpkin Soup (Paleo & Vegan)
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