Print Recipe

Curried Pumpkin Coconut Soup

Course: Soup
Author: Forrest Green Farm


  • 4 cups homemade pumpkin puree (4 souper cubes) or 2 cans pumpkin puree
  • 2 onions diced
  • 4-6 cloves garlic
  • 3 tbsp fresh ginger grated
  • 2 tbsp sesame oil
  • 1 tbsp curry powder
  • 1 tbsp cinnamon powder
  • 1 tbsp tumeric powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin
  • 6 cups chicken bone broth  or vegetable broth
  • 1 can coconut milk
  • 1 tbsp maple syrup available at the Market on the Farm
  • salt & pepper to taste


  • Heat oil and saute onion, garlic, and ginger for 3-5 minutes in a large stock pot. Add the cinnamon, curry, tumeric, coriander, and cumin and cook for 1 to 2 minutes.
  • Next, add in the the pumpkin puree (cubes or canned).
  • Add your stock and bring to a gentle boil and then turn down to a simmer. Simmer for 30 minutes.
  • Puree with hand immersion blender or in a blender.
  • Next, stir in coconut milk, maple syrup, and heat on very low while they blend together.
  • Add salt and pepper to taste. If it is too thick you can add additional broth or water to thin the soup.