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Winter Luxury Pumpkin Soup with Curry Spices

Winter Luxury Pumpkin Soup with Curry Spices

What on Earth is luxury pumpkin soup? It’s soup made with a luxury pumpkin! The winter luxury pumpkin is an heirloom breed with an intense flavor. It’s easily recognizable by the slightly silvery film on the outside (that’s not mold or anything bad; it’s how the pumpkin’s skin Is supposed to look!). Look for it at the farmer’s market and then try cooking it into this delicious soup.

The pumpkin might be a bit of an adventure, but the rest of the ingredients in this recipe aren’t hard to find. The ginger and curry powder give the soup a warming tingle, and the stock is a lot more flavorful than just adding water – that’s especially important if you’re used to making soup with canned pumpkin. The fresh pumpkin has a lot more water in it, so the flavor will be less concentrated than you might assume.

Serve this with roasted chicken or duck; it would also be very nice with eggs for breakfast. Think about heading up the leftovers for a warm start to a cold morning: filling, sweet, just a little bit spicy…not the worst of ways to get ready for the day.

Winter Pumpkin Soup with Curry Spices Recipe

Servings SERVES: 4Preparation time PREP: 20 min.Cooking time COOK: 50 min.


  • 1 winter luxury pumpkin, sliced in half and seeded
  • 2 medium russet (yes, white potatoes are OK) or sweet potatoes, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 small onion, diced
  • 2 garlic clove, minced
  • 1 tsp. ginger, minced
  • 1/2 tsp. curry powder
  • 1/4 tsp. coriander powder
  • 4 cups vegetable stock
  • 2 tbsp. fresh lime juice
  • Cooking fat
  • Sea salt and freshly ground black pepper
Pumpkin Soup preparation


  1. Preheat your oven to 400 F.
  2. Place pumpkin halves, upside down, on a baking sheet lined with parchment paper.
  3. Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes.
  4. With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender and set aside.
  5. Melt some cooking fat in a saucepan over medium heat.
  6. Add the onion and garlic and cook for 2 to 3 minutes.
  7. Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil.
  8. Lower the heat and simmer until the vegetables are very tender.
  9. Mash roughly with a potato masher.
  10. Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir.
  11. Puree using an immersion blender or leave as is if you like a chunkier soup.
  12. Let the soup simmer until warm and serve.
Photo of Ashley Noël

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