Curry Me Crazy

I love Indian food.  I love Thai food.  Truly, I love any world cuisine that uses the spices we lovingly refer to as “curry.”  Squash is in season, and it just begs to be paired with cumin, coriander, cinnamon, ginger, and the rest of the gang.  This soup warms your belly and your soul, plus it is vegan so you might even call it…healthy.

This recipe can be made in a Vitamix blender or a food processor, but I generally use an immersion blender.  The key is to blend, blend, blend.  You want the most velvety texture you can get.  The Vitamix is, hands-down, the BEST way to do it…but, I don’t have one…yet.  I am waiting for my blender to die.

The key to a great soup is layering the flavors.  Flat soups are no fun.  Remember to finish with a little garnish, too.  Garnishes can add texture, enhance flavor, and give your soup a WOW factor that will make your family think it’s fine dining.  Most of all, have fun creating!

Until we cook again…

Curry Pumpkin Soup

  • 3 cups roasted pumpkin
  • 2 tbs coconut oil (or olive oil)
  • 1 onion, halved and sliced
  • 2 cloves of garlic
  • 1 tbs minced ginger
  • 1 tsp garam masala
  • ¾ tsp ground coriander
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • 1/8 tsp cayenne pepper
  • ½ cup coconut milk
  • 3 cups vegetable stock
  • 1-2 tbs lime juice
  • For garnish: chopped cilantro, roasted pumpkin seeds


  1. Sauté onion in coconut oil until soft and translucent
  2. Add garlic and ginger, sauté for 2-3 minutes
  3. Add spices and sauté for about 1 minute
  4. Add ½ cup of the vegetable stock to deglaze the pan.  Stir to get the spices incorporated into the stock.  Add the remaining stock.
  5. Add the roasted pumpkin to the pot and stir to incorporate.  Bring mixture to a boil, reduce heat, and simmer for about 5 minutes.
  6. Turn off heat and use immersion blender to puree mixture completely.
  7. Add lime juice and stir.
  8. Serve with a garnish of chopped cilantro and/or toasted pumpkin seeds.


Toasted Pumpkin Seeds

  • 1/2 cup pumpkin seeds or pepitas
  • 1 tbs maple syrup
  • 1/4 tsp cumin
  • 1/8 tsp cinnamon
  • 1/8 tsp ginger powder
  • 1/8 tsp garam masala
  • 1/4 tsp sea salt
  1. Preheat oven to 325 degrees F
  2. Place seeds in a bowl and add maple syrup.  Stir to coat.
  3. In a small prep bowl mix the spices and the salt.
  4. Sprinkle spice/salt mixture over seeds and mix thoroughly.
  5. Spread on a cookie sheet lined with parchment paper (or a Silpat)
  6. Toast in the oven for about 5 minutes.  Watch them carefully as the maple syrup will burn if they toast too long.
  7. Allow to cool in the pan.


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