Pumpkin Soup

This is a hearty pumpkin soup, garnished with a bit of bacon and chives for added flavor! Curry and cumin give it some warmth and a subtle flavor but are not distinct enough to make this a ‘curry’ flavored dish.

Blog pumpkinsoup2Blog pumpkinsoup1


  • 1 little sugar pumpkin (about the size of a cantaloupe)
  • 3+ cups vegetable or chicken broth (more for a thinner soup, less for a chunky pumpkin stew)
  • 1/2 onion, chopped
  • 1 Tbsp butter, olive oil or other fat
  • 1/2 tsp curry
  • 1/2 tsp cumin
  • 1/2 cup heavy cream, milk or coconut milk
  • Salt & pepper to taste


  • Bake your pumpkin by slicing it in half, cleaning out the seeds, de-stemming and putting it cut-side down in a baking dish with some water, ~45mins on 350* (I did this a day or two in advance when I was baking other veggies). Peel and discard skin.
  • Sauté onions in butter or oil until translucent and soft
  • Add curry and cumin and sauté for another minute
  • Add pumpkin pulp, chicken broth and bring to a boil
  • Reduce heat and simmer for 10 mins
  • Remove from heat and use an inversion/hand blender directly in pot until soup is smooth
  • Stir in cream
  • Add salt & pepper as needed and garnish with crumbled bacon and chives

Paleo tip: For ‘true’ paleo, omit dairy items and instead use coconut fat and coconut milk.

Super mom tip: You guessed it – it’s ‘freezable’! 🙂


4 thoughts on “Pumpkin Soup

  1. Pingback: Pumpkin Season – a collection of fall favorites! |

  2. Pingback: Soup Season – Some Fall Favorites! |

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