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Recipes | Pumpkin Curry Soup
Pumpkin Curry Soup

Put your decorative fall gourds to use with this Pumpkin Curry Soup.

Pumpkin Curry Soup

Most pumpkin recipes call for canned pumpkin or roasted sugar pumpkins, not the jack-o-lantern variety. But one adventurous Bastyr University alumna, Maribeth Evezich ('06), determined to not let her uncarved jack-o-lanterns go to waste, created this festive Pumpkin Curry Soup that will bring a touch of festivity to any meal throughout the fall and winter seasons. Find more of Ezevich's recipes on her blog,

1 medium pumpkin (6 cups of pulp)
2 medium onions, diced
1 medium or large apple, diced
2 cloves garlic, minced
2 tablespoons peeled and minced ginger
2 tablespoons coconut oil, olive oil or butter
2-4 tablespoons Madras curry
1 teaspoon cinnamon
1/8th teaspoon cayenne
1 teaspoon allspice
2 teaspoons salt, divided
3 cups vegetable broth or water
1 can (2 cups) of organic coconut milk
2-4 tablespoons apple cider vinegar

Pumpkin roasting directions:

  • Preheat oven to 350° F. 
  • Clean pumpkin inside and out, removing all the seeds. 
  • Cut the pumpkin in half from the top. 
  • Place the pumpkin halves, cut side down, in a large baking dish or sheet. 
  • Add water to the bottom of the pan or sheet, filling it up about 1/4 inch. 
  • Bake for 45-60 minutes or until tender. 
  • Remove pan from the oven and let the pumpkin halves cool. 
  • Scoop out the flesh and discard the skin. It will look nothing like canned pumpkin. 
  • Store refrigerated in a glass container for up to five days.

Soup directions:

  • Heat the coconut oil in a stock pot over medium-high heat.
  • Add the onions, apple, garlic and ginger and cook until the onions soften and are translucent, about 5 minutes.
  • Add the curry powder, cinnamon, allspice and 1 teaspoon of salt, stirring to coat the onion mixture.
  • Add the water or broth and the pumpkin pulp.
  • Bring the mixture to a boil, then reduce to a simmer.
  • Let the soup simmer for 45-60 minutes, or until the pulp is very soft.
  • Remove from the heat and let cool for 5 minutes.
  • Process the soup until smooth. Unless using an immersion blender, return the soup to the pot.
  • Add the coconut milk, up to 1 teaspoon of the remaining salt as needed and the apple cider vinegar.
  • Reheat briefly over medium heat before serving.


  • Type of Pumpkin: This recipe used jack-o-lantern-type pumpkin, not sugar pumpkins as used in most recipes. 
  • Type of Curry: Madras curry can have quite a bit more heat than regular curry powder. Using 4 tablespoons of Madras curry will create a soup with some kick. If you prefer less heat, use regular curry powder or just 2 tablespoons of Madras curry powder. Madras curry will also impart a darker, caramel color as compared to the more golden hue of regular curry powder. 
  • Garnish: Roasted pumpkin seeds are an obvious choice for a seasonal garnish. Here, I thinned out some Greek yogurt with almond milk and drizzled it barista-style. 
  • Reheating: This soup will thicken when cooled. When reheating, stir in some broth or water to thin to desired consistency. 
  • Pumpkin Nutrition: Pumpkins are very high in fiber, beta-carotene, potassium and has the lowest amount of carbohydrates of the squash family.

Yield: 12 cups

Original recipe by Maribeth Evezich ('06),

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