Curried Pumpkin Soup


Curried Pumpkin Soup

Healthy, Delicious and Vegan Soup Recipe

As a tribute to fall we've got the perfect recipe for you! Ayurvedically speaking, the time between seasons is the time when the doshas are most easily vitiated and we are most prone to disease. Have you ever noticed how you always get a cold as the seasons shift? This is because during each season the doshas each follow a cycle of accumulation, aggravation and alleviation. That's why it's very beneficial for you to eat with the seasons. Try to incorporate plenty of roasted root veggies, squash, and other grounding and warming foods into your diet. Enjoy!


  • 1 medium sized sugar pie pumpkin
  • 1 tablespoon coconut oil
  • 1 shallot, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 teaspoons curry powder
  • 1/2 teaspoon cinnamon
  • 1 cup full-fat coconut milk
  • 3 cups vegetable broth
  • 1/2 teaspoon salt
  • sesame seeds, chopped cilantro and puffed rice to garnish
  • For the sauce:
  • 90g or 1/4 cup of peanut butter
  • 2 tbsp of lemon juice
  • 2 tbsp of miso paste 
  • 1/2 tbsp of tamari
  • 2 cloves of garlic
  • 1/4-1/3 cup of veggie broth or boiling water


  1. Preheat the oven to 425° F. Cut the pumpkin in half. Place the cut side down on a baking sheet, add an inch or so of water and roast for 1 hour. Remove the pumpkin from the oven and allow to cool slightly. Scoop out the flesh, discarding the seeds and the skin. Set aside.

  2. Meanwhile, heat  the coconut oil in a medium pot over medium heat. Add the shallot and garlic and cook until soft. Add the spices and stir. Add the pumpkin, coconut milk, broth and salt. Simmer for 10-15 minutes. Transfer the soup to a high speed blender. Carefully (with the lid cracked slightly to allow the steam to escape and a dish towel draped over the top of the lid) puree, starting on low and increasing to high, until completely smooth. Serve with sesame seeds, cilantro and puffed rice.


Recipe via TendingTheTable