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Curried Pumpkin Soup | Taste and Tipple

Curried Pumpkin Soup

Course Soup
Cuisine Indian
Keyword Curried Pumpkin Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings


  • 1 small apple
  • ¾ cup shaved dried unsweetened coconut
  • 1 tbsp butter
  • 1 small onion sliced
  • 1 stalk celery sliced
  • 1 large clove garlic
  • 1 tsp grated fresh ginger
  • ¾ tsp mild curry powder
  • ¾ tsp masala tandoori or garam masala
  • ¼ tsp ground cumin
  • 1 tbsp all-purpose flour
  • 2½ to 3 cups chicken stock or broth
  • 1 cup thick puréed unsweetened pumpkin canned or homemade
  • One 400 mL can unsweetened coconut milk divided
  • ¼ cup chopped coriander divided
  • ¼ tsp salt


  1. Preheat oven to 325ºF (160ºC).
  2. Peel, core and slice apple. Toast coconut by spreading out on a baking sheet; bake in oven for 5 to 8 minutes or until golden. Set aside.
  3. Melt butter in a large saucepan over medium heat. Add onion, celery and garlic; cook 5 minutes or until softened. Stir in ginger, curry, masala and cumin; cook 1 minute. Stir in flour; cook 1 minute. Slowly stir in 2½ cups (625 mL) stock. Add pumpkin purée and apple slices. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer 20 minutes, stirring occasionally.
  4. Purée soup in a blender or food processor. Whirl in 1 cup (250 mL) coconut milk, 2 tbsp (25 mL) coriander and salt. If soup is very thick, thin with remaining stock. Taste and adjust seasonings as needed. (Soup can be covered and refrigerated for up to 3 days.) Heat and ladle into warmed soup bowls. Drizzle 1 tbsp (15 mL) of coconut milk over each portion of soup; garnish with pinches of coconut and remaining coriander.

Recipe Notes

Recipe from: Bentz-Crawley, Marilyn. "Curried Pumpkin Soup with Masala and Coconut." Food & Drink. Autumn 2004.