Creamy Pumpkin Curry Soup

Creamy Pumpkin Curry Soup

  • Prep: 20 min
  • Cook Time: 1 hr
  • Total: 1 hr 20 min
  • Serving: 12

This creamy pumpkin curry soup will quickly become a fall favorite. Serve it as an appetizer or add a sandwich and make it for lunch.


  • 2 large pumpkins
  • 1/2 cup panang curry paste
  • 3 large white onions
  • 1 cup black rum
  • 1 cup brown sugar
  • 2 sticks margarine
  • 1 tbsp honey
  • 2 cans coconut milk
  • 1 quart 2% milk
  • 6 cups low-sodium vegetable stock
  • 1 cup white wine
  • 4 limes (zest and juice)
  • Salt and pepper to taste
  • Bay leaves, garlic, parsley, to taste


  1. Sauté onions in butter. Add spices, herbs and sugar. Stir for 1 minute. Add wine, coconut milk and 2% milk. Reduce to medium heat until sauce thickens.
  2. In a large pot, peel and chunk 2 pumpkins and cook with vegetable stock, rum and water if needed until flesh is very soft.
  3. Puree pumpkin mixture in a blender of food processor. Then add remaining ingredients and continue to puree. Serve hot!

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