Curried Pumpkin Soup Recipe



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Curried Pumpkin Soup Recipe

My mom showed up for the Thanksgiving holiday season with a couple of soup recipes to try. We didn’t actually get to this one until after she was gone, but once we did, we were pleased. It was pretty darn quick to make, and had a nice flavor, with a little bit of bite.

Cook until soft

1/8 cup olive oil

2 Tablespoons butter or coconut oil

2 medium onions (diced)

2 large cloves garlic (chopped)

2 Tablespoons fresh ginger (chopped)

2 teaspoons cumin

1 teaspoon coriander

1/2 teaspoon cardamom

Stir in and cook for 30 minutes

1 1/2 teaspoons salt

3/4 teaspoon red pepper flakes

2 15oz cans pumpkin

8 cups chicken broth

1 14oz can coconut milk

Cook separately, then add

1/8 cup olive oil

2 teaspoons mustard seed

8 curry leaves


Puree (in batches, if necessary). Return to pot, stir, and serve!





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