Curried Pumpkin/Butternut or Sweet Potato Soup

Curried Pumpkin:Butternut or Sweet Potato Soup.png


  • 1 tbsp coconut oil

  • 1 large sweet onion

  • 2 cloves garlic, sliced

  • 2 tsp curry powder, yellow, mild

  • 1 tsp turmeric

  • 4 cups of non msg, low sodium vegetable broth

  • 2 lb, 12 oz sweet potato, butternut squash or pumpkin, peeled and cubed

  • 1 apple, peeled and diced

  • 1/2 cup full-fat coconut milk


  1. Sauté the onions and garlic in the coconut oil

  2. Add the curry powder and turmeric and cook for an extra minute

  3. Add sweet potatoes/pumpkin/butternut squash, stock, and apple

  4. Simmer for 30 minutes until soft

  5. Allow to cool, pour into a blender or food processor and blend until smooth

  6. Pour back into pot, heat over low heat (do not boil)

  7. Add coconut milk before serving and garnish with raw pumpkin seeds

SoupsIsabelle Carroll