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Comparabooblog | March 29, 2017

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Move over pumpkin lattes, there is a new fall recipe in town!

Move over pumpkin lattes, there is a new fall recipe in town!

Fall is a great season. Yes, Starbucks comes out with the Pumpkin Spice latte, and that’s great. But why not try something different with pumpkin? Why not try something with fresh pumpkin? I know it sounds weird, because we think of pumpkins as Halloween canvases- fit for scary faces and tiny candles. They sit on the front porch and watch children pass by, then they are left to rot. Really, pumpkins are a type of squash, and they are delicious! I actually prefer them to yellow squash! So here is a pumpkin coconut curry soup that will make you fall in love with pumpkin and warm you up this fall!


Pumpkin Coconut Curry Soup

For many recipes using pumpkin, you will see directions like “discard the skin and seeds.” To me, this has always seemed wasteful, so in this recipe I use everything that I can from the pumpkin. The result is a very, very rich and flavorful soup. It is not a thin soup, like you may have seen in Thai restaurants. It is thick, and savory! This soup is vegan AND delicious! Yay!

There are a few ingredients here that are not the easiest things to find, but if you go to Whole Foods, you should have no problem. Kaffir lime leaves will be stored with the other herbs in the produce section.

This recipe does require a blender or food processor. If you don’t have one, I would definitely recommend getting one. This kitchen tool is a godsend for making fresh soups, sauces, and smoothies!



(this recipe makes about 8 servings, but the soup freezes well!)

1 medium-sized pumpkin (you need 3.5 cups of diced pumpkin meat)

3 tablespoons coconut oil (I bought mine at World Market)

1 onion

3 garlic cloves, peeled

2 Kaffir lime leaves

1⁄3 teaspoon minced lemongrass (I bought canned, minced lemongrass from World Market, but if you would rather go through the trouble of cooking and preparing fresh lemongrass, go for it!)

2 tablespoons red curry paste

2 teaspoons grated ginger

1 can full fat coconut milk (make sure it is thick!)

2 cups vegetable broth

1⁄4 maple syrup

kosher salt, pepper, and cayenne

Optional toppings:

fresh toasted coconut

toasted pumpkin seeds


1: Preheat your oven to 400° to prepare to roast the pumpkin. If you can fit it into your oven, put the pumpkin, whole, onto a baking sheet and roast at 400 degrees for 30 minutes.

2: After the pumpkin has softened a bit in the often, take your biggest and sharpest knife! To clean the pumpkin, slice it up and scoop out the “guts” into a bowl. Cut out the core and stem. Discard the core and the stem, and dice the rest of the squash into cubes. Measure out 3.5 cups and place them into a bowl.

3: If you have extra pumpkin, you can roast it plain, on a separate pan and blend it. You can keep a jar of freshly mashed pumpkin in your refrigerator for a week or so and it makes great pumpkin pancakes!

4: Toss the 3.5 cups of cubed pumpkin in olive oil, kosher salt, and pepper. Arrange them on the baking sheet and place them back into the oven for another 40 minutes, or until they are really well cooked and browning on the skin.


5: While the pumpkin cubes are baking, wash the pulp off of the pumpkin seeds using water and a strainer.

6: When the pumpkin seeds are cleaned, toss them in a bit of cajun seasoning, salt and pepper or butter, cinnamon and sugar, if you prefer! Set the seeds aside on a separate baking tray.

7: Now, to create the base for the soup! Melt the coconut oil in a large pot over medium heat. Chop up the onion and add it into the oil. Stir the onion and oil together until the onion is fully cooked and translucent.

8: Next, add the garlic cloves (whole, but peeled) into the onion-coconut oil mixture. Add in the lime leaves, lemongrass, curry paste, and grated ginger as well! At this point, the mixture should be reddish when it is all stirred together and it should already start smelling delicious! Let this mixture cook down, while stirring, for about 3 minutes. Add in the can of coconut milk along with the vegetable broth. Now, the soup should look creamy and yellowy!


9: When the diced pumpkin is fully cooked, take it out of the oven and put the seasoned pumpkin seeds into the oven. Add the diced pumpkin to your pot, along with the skin. Stir the mixture, breaking up the larger pieces of pumpkin.

10: Finally, add in the maple syrup. Stir it all together and set the pot over medium heat to simmer for about 30 minutes.

11: After 30 minutes, take out the lime leaves and let the soup cool down a bit before you blend it. If you do not take out the lime leaves, your soup will be very very strong, and the lime will overpower all of the other flavors!

12: Blend the soup on high speed to pulverize the pumpkin and the skin. There will still be tiny pieces of pumpkin skin, but this is good! You can blend the soup in batches if your blender is small, like mine!


13: After the pumpkin soup has been blended, check on the pumpkin seeds. The seeds should be browned and crispy.

14: Garnish the soup with fresh or toasted coconut, pumpkin seeds, and more lime leaves if you want!

15: I made egg dumplings for the soup and served it as an entree, but without them it makes a great Fall appetizer! You can also bulk it up with rice, rye bread, or even naan.



Written By Guest Blogger: Eat Joyfully 


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