Curried Pumpkin Soup


With halloween past the pumpkin rush has slowed so you might get a good buy on one.  If you're inclined to make your own puree and beef broth and are looking for a new recipe here's one I created this week.

On the other hand, If you are not inclined to make your own pumpkin puree and beef broth I've included my "As Easy as it Gets" version just for you!



Curried Pumpkin Soup



  • 30 ounces of pumpkin puree
  • 60 ounces of homemade beef broth
  • 1 Tbsp. of yellow curry paste* (this is spicy so you may want to start with less and taste)
  • 1 can of coconut milk
  • 2 Tbsp. Sherry
Greek yogurt
(our favorite is Fage pronounced fah-yeh) This yogurt is so good that the 0% tastes like real sour cream.  As a general rule I do not buy fat-free items because they are usually terrible.  I would rather eat less and have the regular version.  This is one exception.  The 0% is as good as the 2% or regular version so why waste the calories?

*Look for curry pastes and coconut milk in the international food section at your grocery store. They are typically located with Asian and Indian foods.

Whisk together the pumpkin puree, beef broth and curry paste. Bring the mixture to a full rolling boil and allow it to boil for about 10 minutes. Stir in the coconut milk and finish with the sherry. Tip: Use a can opener to remove the entire top of the coconut milk so that you can use a spatula to remove all of the thick solids. If you use a punch-style opener that just pokes holes in the top of the can you will miss a significant amount of the contents.

Garnish the soup with greek yogurt. Serve with a leafy green salad and warm bread.


As Easy as it Gets...
Whisk together one large can of pumpkin puree (not pie filling), twice as much boxed beef broth (fill your puree can twice) and a tablespoon of curry paste.  Boil as directed above. Add a can of coconut milk and 2 T. of sherry.  Serve with a dollop of sour cream or greek yogurt.

No comments

Back to Top