Paleo Curry Pumpkin Soup



  • 1 kilogram butternut or Kent pumpkin, raw
  • 1 can coconut milk (400 grams)
  • 2 T + 1 tsp curry powder*
  • 1 T salt (adjust to taste)
  • 2 tsp pepper
  • Coconut oil

Stovetop version

  1. Turn the stovetop to medium and lightly coat a deep pot or saucepan with a dash of coconut oil.
  2. Once hot, add the pumpkin and curry powder, salt and pepper and mix well so the spice mixture is evenly spread. Add the coconut milk and water to just cover the pumpkin and once it starts boiling, reduce to a simmer and allow to cook until pumpkin is very tender and soft.
  3. Once tender, either use a potato masher to ensure no pumpkin is left intake. Alternatively, you can use a stick blender to to puree until desired thickness.
  4. Serve with dried cilantro, pumpkin seeds and red pepper flakes.

Slow Cooker Version

  1. Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin.
  2. Cook on low for 6-8 hours or high for close to 5.


  1. If you don't have a curry powder, use 2 T cumin, 1 T garam marsala, 1 tsp turmeric.
  2. You can use pre cooked pumpkin for the stove top version but need to adjust the water and/or simmer longer until desired thickness is reached.
  3. Try to use full fat coconut milk for the richer, creamier texture.

Detailed recipe and credit:

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