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Winter Pumpkin Soup with Curry Spices recipe
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5 from 1 vote

Winter Pumpkin Soup with Curry Spices Recipe

Make this delicious paleo pumpkin soup with spices and curry to warm up cold winter days.
Course Soup
Cuisine American
Keyword curry, pumpkin soup, spices, winter soup
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 110kcal
Cost 7

Ingredients

Instructions

  • Preheat your oven to 400 F.
  • Place pumpkin halves, upside down, on a baking sheet lined with parchment paper.
    1 pcs winter luxury pumpkin
  • Bake the pumpkins in the preheated oven until the flesh is soft, about 40 minutes.
  • With a spoon, scrape the flesh from the skin and place in a bowl. Purée using an immersion blender and set aside.
  • Melt some cooking fat in a saucepan over medium heat.
    Cooking fat
  • Add the onion and garlic and cook for 2 to 3 minutes.
    1 pcs small onion, 2 pcs garlic clove
  • Add the potato and carrot chunks and pour in the vegetable stock. Bring to a boil.
    2 pcs russet, 1 pcs large carrot, 4 cup vegetable stock
  • Lower the heat and simmer until the vegetables are very tender.
  • Mash roughly with a potato masher.
  • Add the pumpkin purée, all remaining ingredients, and season with salt and pepper to taste. Give everything a good stir.
    1 teaspoon ginger, ½ teaspoon curry powder, ¼ teaspoon coriander powder, 2 teaspoon lime juice, Sea salt and freshly ground black pepper
  • Puree using an immersion blender or leave as is if you like a chunkier soup.
  • Let the soup simmer until warm and serve.

Nutrition

Calories: 110kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 948mg | Potassium: 674mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20477IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 1mg