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Curried Pumpkin Coconut Soup


  • 1 small onion finely diced
  • 1 tablespoon coconut oil
  • 2 tablespoons curry powder use your favorite*
  • 2 pints pressure canned pumpkin with their canning liquid
  • 1 can coconut milk
  • sea salt to taste


  • Combine onion and coconut oil in a small soup pot. Cook until onion softens and browns. Add curry powder and cook until it is fragrant.
  • Add pumpkin cubes, their canning liquid and the coconut milk. Stir to combine. Add up to one coconut milk can of water should it need a bit of thinning.
  • Bring to a bubble, reduce to a simmer and place a lid on the pot. Cook until onions are tender.
  • When soup is done, blitz it with an immersion blender. Taste and add salt as necessary.
  • Eat and enjoy.


*If you don’t have any home canned pumpkin, use 1-15 ounce can of commercial pumpkin and one can of water.