Pumpkin Curry Soup with Coconut Milk + Honey Cumin Pumpkin Seeds

Are you a ‘soup person’ or no? Some people consider soup a simple distraction from the main course, others list soup as the main attraction of their ‘final supper’ (My Last Supper by chefs around the world is something of an obsession!)

Nutritionist Jennie Miremadi’s recipe for Pumpkin Curry Soup had us at hello and will convert you into a soup lover immediately if you ‘just didn’t get it’ before (it’s all about the honey seeds on top)…

Pumpkin Curry Soup with Coconut Milk
+ Honey Cumin Pumpkin Seeds

Makes approximately 5 cups of soup


1 15-oz. can organic pumpkin puree (BPA-free)
1 yellow onion, chopped
3 cloves garlic, minced
1 13.5 fl. oz. can organic, full fat coconut milk (BPA-free, gum-free)
16 oz. organic chicken broth (homemade or sodium-free boxed)
2 tbsp. extra-virgin olive oil
1 tbsp. Simply Organic Spicy Curry Powder
2 tsp. cumin
1 tsp. ground coriander
Himalayan pink salt to taste
Honey Cumin Pumpkin Seeds (below!)
Extra organic, full fat coconut milk for drizzling (optional)


1 Heat olive oil over medium heat in a soup pot. Add onion and garlic and sauté until vegetables are tender.
2 Once vegetables are tender, add curry powder, cumin, coriander and salt to taste to vegetables, and mix until vegetables are fully coated with spices and salt.
3 Next, add chicken broth to vegetables and bring to a boil over medium heat.
4 Once chicken broth is boiling, immediately reduce heat to medium-low and simmer. Then, add pumpkin puree and coconut milk to chicken broth and vegetables, and mix until combined. Simmer soup uncovered for 10 minutes. Stir soup occasionally while it is simmering.
5 Remove soup from heat and pour into a high-speed blender. Blend soup until creamy and smooth. 
6 Adjust salt to taste.
7 Pour soup into bowls. Drizzle with extra coconut milk, if desired, and sprinkle with Honey Cumin Pumpkin Seeds.
8 Serve and enjoy!

For the seeds
(Makes approximately ½ cup)

1/2 cup organic, raw pumpkin seeds
1 tbsp. honey
1 tsp. extra-virgin olive oil
2 tsp. cumin
Himalayan pink salt to taste

1 Preheat oven to 275 degrees fahrenheit.
2 Mix honey and olive oil together in a bowl until combined.
3 Add pumpkin seeds and toss to coat.
4 Spread pumpkin seed mixture into a flat layer on a parchment-lined baking sheet. Sprinkle cumin and salt to taste over the top of pumpkin seeds. Mix pumpkin seeds, cumin and salt together until pumpkin seeds are fully coated with cumin and salt. Spread pumpkin seeds back into a flat layer on parchment-lined baking sheet.
5 Bake for approximately 12-15 minutes or until lightly toasted. 
6 Remove from the oven and adjust salt to taste.
7 Serve with Pumpkin Curry Soup and enjoy!

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