As the seasons change and the weather cools. Enjoy this hearty soup along side fresh greens.


Coconut Curry Pumpkin Soup

Serves 6

1/4 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes

1 (15 ounce) can 100% pure pumpkin

1 cup light coconut milk


Heat the coconut oil in a deep pot (I use the instapot on sauté) over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. 

(Instapot to slow cooker for up to an hour.) Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. 

Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

(Or use an immersion blender.) Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.


Judy Koons uses her extensive experience with food, herbs, oils, spiritual guidance and intuition to help you reclaim your health from chronic pain.

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