One of my absolute favorite soups has always been pumpkin or squash soup, and in my opinion curry complements the sweetness of the pumpkin. I decided to make my basic pumpkin soup with a curry variation. My boyfriend, who always gives his honest opinion when it comes to my recipes, gave this soup a TEN. I would have to agree, it may be one of my favorite meals I’ve ever made. 

 

I originally made this recipe using just canned pumpkin, and it was absolutely delicious. The second time I made it, I was running low on pumpkin purée, but I did have a bunch of sweet potatoes. I decided to substitute half of the pumpkin with sweet potato and it literally made this recipe! It was so good that I changed the recipe to be pumpkin and sweet potato. The combination of both created a silky texture and a heartiness. 

 

I always start my soups by sautéing the onion and garlic and any other veggies, because it really brings out the flavors. For this soup, I added chopped celery. Celery adds a natural “saltiness” because it is a good source of both sodium and water, making it perfect for soups. You don’t need to worry about evenly chopping the veggies, because this soup is puréed in a blender. Alternatively, if you don’t have a high speed blender you could use an immersion blender.

 

Whole fat coconut milk is key for this soup, because it makes it creamy and sweet. Coconut milk is a great base when making curry without dairy, because it’s rich and slightly sweet. I use chicken bone broth for this soup, but you can easily sub veggie broth to make it vegan. The soup is naturally paleo, and if you prefer to omit the maple syrup then it could also fit well into a Whole 30 diet. I don’t recommend altering the spices, as the combination of paprika and curry really makes the flavor of this soup. I have included my favorite curry powder recipe, as I like to go heavy on the cumin. I think it pairs well with the pumpkin and sweet potatoes. However, any curry powder will work. I love to serve it with a drizzle of coconut milk or yogurt, fresh cilantro and some pumpkin seeds on top.

Curried Pumpkin Sweet Potato Soup

Curried Pumpkin Sweet Potato Soup

Ingredients

Curried Pumpkin Sweet Potato Soup

  • 1 tablespoons olive oil
  • 1/2 onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 can whole fat coconut milk
  • 1 2/3 cups broth
  • 1/2 can pumpkin
  • 1 medium sweet potato peeled and cut into 1/2 inch chunks
  • 1 tablespoon maple syrup
  • 2 teaspoons paprika
  • 1.5 teaspoons curry powder (see my homemade curry powder recipe below)
  • 1.5 teaspoon salt
  • 1 teaspoon coconut aminos
  • Optional: 1-2 tablespoons butter/ghee/coconut oil

Homemade Curry Powder:

  • 2 Tbsp ground coriander
  • 2 Tbsp ground cumin
  • 1 1/2 Tbsp ground turmeric
  • 2 tsp ground ginger
  • 1 tsp dry mustard
  • 1/2 teaspoon chipotle chili powder
  • 1/2 black pepper

Instructions

  1. Heat olive oil in a large soup pan over medium high until sizzling.
  2. Add onion, celery and garlic. Sauté for 2-3 minutes, until softened.
  3. Add coconut milk, broth, pumpkin, sweet potatoes, maple syrup, paprika, curry, salt and coconut aminos and bring to a boil.
  4. Mix together with a wooden spoon.
  5. Cover, reduce heat to low, and allow to cook for about 20 minutes, until the sweet potato is tender enough to be pierced with a fork.
  6. Add all ingredients to a high speed blender, blend until very smooth, like a purée.
  7. Stir in butter/ghee or coconut oil if using. Serve immediately.

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