Pumpkin Coconut Curry Soup Nuttiness

Pumpkin Coconut Curry Soup Nuttiness


  • Favorite Nutty Snack
  • 1/2 carrot
  • 1 small onion
  • 3 celery sticks with leaves
  • 1 sweet pepper (red and/or orange)
  • 16 oz coconut milk
  • 16 oz fresh pumpkin puree
  • 1 tbs olive oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • 1 inch cinnamon stick
  • 1 dried red pepper
  • 1/2 tsp curry powder      
  • 1/2 tsp garam masala    
  • 1/2 tsp salt (to taste) 
  • Maple Syrup
  • Ground Cinnamon


  • Dice the onion, pepper and celery really fine 
  • In a 3 qt sauce pan, heat olive oil until hot but not smoking
  • Add cumin, cinnamon stick, fennel, and dried pepper
  • When cumin seeds start turning brown add onion, peppers, celery and carrots
  • Add salt and cook until softened and translucent
  • Remove cinnamon stick and dried pepper
  • Transfer cooked veggies to a blender and add 1/2 of the coconut milk
  • Blend until smooth (there can be some little chunks)
  • Transfer back to the pan and add the rest of the coconut milk and pumpkin
  • Add curry, marsala and the rest of the salt
  • Stir until everything's combined
  • Bring to a boil, reduce the heat and cook for 5 more minutes
  • Check seasoning and adjust to taste
    To serve:
    • Drizzle 1/2 tsp maple syrup over soup and sprinkle ground cinnamon
    • Top with Nutty of your choice 

    Pumpkin puree:
    Canned will work but we use fresh - cook pumpkin for 10 minutes in pressure cooker