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Pumpkin Curry Soup


Most pumpkin recipes call for canned pumpkin or roasted sugar pumpkins, not the jack-o-lantern variety. But one adventurous Bastyr University alumna, Maribeth Evezich ('06), determined to not let her uncarved jack-o-lanterns go to waste, created this festive Pumpkin Curry Soup that will bring a touch of festivity to any meal throughout the fall and winter seasons. Find more of Ezevich's recipes on her blog,


1 medium
2 medium
onions, diced
1 medium
apple, diced
2 clove
garlic, minced
2 tbsp
peeled and minced ginger
2 tbsp
coconut oil, olive oil, or butter
2 tbsp
Madras curry (or double to taste)
1 tsp
1⁄8 tsp
1 tsp
2 tsp
salt, divided
3 cup
vegetable broth or water
1 can
organic coconut milk
2 tbsp
apple cider vinegar (or double to taste)


Pumpkin roasting directions:

  • Preheat oven to 350° F.
  • Clean pumpkin inside and out, removing all the seeds.
  • Cut the pumpkin in half from the top.
  • Place the pumpkin halves, cut side down, in a large baking dish or sheet.
  • Add water to the bottom of the pan or sheet, filling it up about 1/4 inch.
  • Bake for 45-60 minutes or until tender.
  • Remove pan from the oven and let the pumpkin halves cool.
  • Scoop out the flesh and discard the skin. It will look nothing like canned pumpkin.
  • Store refrigerated in a glass container for up to five days.

Soup directions:

  • Heat the coconut oil in a stock pot over medium-high heat.
  • Add the onions, apple, garlic and ginger and cook until the onions soften and are translucent, about 5 minutes.
  • Add the curry powder, cinnamon, allspice and 1 teaspoon of salt, stirring to coat the onion mixture.
  • Add the water or broth and the pumpkin pulp.
  • Bring the mixture to a boil, then reduce to a simmer.
  • Let the soup simmer for 45-60 minutes, or until the pulp is very soft.
  •  Remove from the heat and let cool for 5 minutes.
  • Process the soup until smooth. Unless using an immersion blender, return the soup to the pot.
  • Add the coconut milk, up to 1 teaspoon of the remaining salt as needed and the apple cider vinegar.
  • Reheat briefly over medium heat before serving.


  • Type of Pumpkin: This recipe used jack-o-lantern-type pumpkin, not sugar pumpkins as used in most recipes.
  • Type of Curry: Madras curry can have quite a bit more heat than regular curry powder. Using 4 tablespoons of Madras curry will create a soup with some kick. If you prefer less heat, use regular curry powder or just 2 tablespoons of Madras curry powder. Madras curry will also impart a darker, caramel color as compared to the more golden hue of regular curry powder.
  • Garnish: Roasted pumpkin seeds are an obvious choice for a seasonal garnish. Here, I thinned out some Greek yogurt with almond milk and drizzled it barista-style.
  • Reheating: This soup will thicken when cooled. When reheating, stir in some broth or water to thin to desired consistency.
  • Pumpkin Nutrition: Pumpkins are very high in fiber, beta-carotene, potassium and has the lowest amount of carbohydrates of the squash family.

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Pumpkin Curry Soup
SourceOriginal recipe by Maribeth Evezich ('06),
Prep time
10 minutes
Cooking time
2 hours
Total time
2 hours, 10 minutes