Coconut Curry Pumpkin Soup

Serves 2

Vegan - Paleo - Sugar Free - Gluten Free - Grain Free


  • 1 15oz Can Organic Pumpkin Puree (not pumpkin pie mix!)
  • 1 small onion diced
  • 1 apple diced (honey crisp, granny smith, gala or something crisp will work)
  • 2 Tbl Coconut Oil 
  • 2 1/2 tsp Curry Powder 
  • 1/2 Cup Full Fat Coconut Milk
  • 1/2 tsp Fine Sea Salt
  • 1 Tbl Maple Syrup (optional)
  • Veggie or Chicken Broth to thin soup


  1. Toasted Pumpkin Seeds (or any kind of nut or seed) for added protein and crunch


  1. Place a small saucepan over medium heat and add the oil to the pan to warm.
  2. When the oil starts to ripple add the diced onions, apple, and add a pinch of salt to help soften the onions.
  3. Stir the onions and when they start to soften (about 2-4 minutes) sprinkle the curry powder over the onions and stir constantly to cook the curry powder.
  4. Remove the pan from the heat and scoop the onions and all the spices from the pan into the work bowl of a blender.
  5. Add the coconut milk, pumpkin puree, salt and blend until smooth.
  6. Taste for seasoning and adjust if necessary. 
  7. Add broth or water to thin to desired consistency. 
  8. If eating right away heat on the stove over medium high heat until hot or keep in the fridge and heat when ready to eat. 
  9. Top with pumpkin seeds and enjoy!


  1. Chopped cilantro would make a great garnish for this flavor profile.