Pumpkin Soup Recipe

This Pumpkin Soup Recipe is perfect for all you pumpkin lovers!

Servings:  8


  • 3 tablespoons olive oil
  • 1 large sweet onion, diced
  • 1 tablespoons curry powder
  • 2 tablespoons ginger, peeled and julienned
  • 1 can pumpkin puree (29 oz.)
  • 1 carton vegetable broth (32 oz.)
  • 1 can navy beans (16 oz.)
  • 1 can coconut milk (13.5 oz.)
  • 1 cup pumpkin seeds (for toppings, optional)
  • Salt and pepper to taste
  • Kabocha, steamed (optional)
  • Steamed sweet potato (optional)


  1. Dice the onion and peel then slice the ginger.
  2. In a large pot, add in the olive oil and make sure it is hot before adding in the onion and ginger. Sautee for 2 minutes on medium heat.
  3. Add the curry powder and saute until the onions are clear and soft.
  4. Pour in the can of pumpkin puree, can of navy beans and carton of vegetable broth.
  5. Keep the soup on medium heat until heated through and stir occasionally.
  6. Stir in coconut milk and season to taste with salt and pepper.
  7. Optional: Stir in your favorite add-ins! Example: Steamed sweet potato and kabocha.
  8. Toppings (optional): Sprinkle some pumpkin seeds and swirl some coconut milk.
  9. Enjoy!

Note: The soup will thicken in the fridge. Add water to thin it out to your liking when eating later.

~ Source: University of Hawaii News