Curried Pumpkin Soup

Let me set the stage here: I had a pumpkin patiently sitting on my counter for about a month and an array of spices to choose from in my cabinet.  I was tempted to remake my cheesy butternut squash soup using pumpkin, but I decided to branch out.  I followed the cooking outline from my previous recipe, but I went a bit wild with the spices.  Feel free to augment anything here to suit your culinary palate.  I also used it as a spicy sauce for a pizza!  Let me know what y’all think!


  • 1 cooking pumpkin, whole
  • 1 cup plant milk (I used soy milk)
  • ¼ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. curry powder
  • ¼ tsp. turmeric (optional)
  • ¼ tsp. salt or to taste
  • ½ tsp. pepper
  • 1 splash of red wine vinegar (optional)


  1. Preheat oven to 400°F
  2. Cut the stem off the pumpkin and bake in oven for 30 minutes
  3. Once cooked, let cool until you can handle pumpkin with hands
  4. Cut pumpkin in half and remove seeds (you can roast the seeds in the oven if you so desire)
  5. Peel skin off pumpkin and cut into cubes
  6. Steam pumpkin for 15 minutes
  7. Remove pumpkin from steamer and add the rest of the ingredients
  8. Blend with an immersion blender or regular blender until smooth
  9. Enjoy!

2 thoughts on “Curried Pumpkin Soup”

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