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David Joachim’s Curried Pumpkin Soup

Nutrient-rich canned pumpkin adds rich flavor – and an extra boost of fiber – to this Curried Pumpkin Soup. That’s because the can seals in its nutrition, freshness and flavor, naturally – so it’s there for you year round.

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

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David Joachim’s Curried Pumpkin Soup


2 tablespoons butter
1 medium onion, chopped
1 large carrot, peeled and chopped
2 cloves garlic, minced
2 teaspoons fresh ginger, minced
1½ teaspoons curry powder
1 14-ounce can chicken broth or vegetable broth
2 15-ounce cans 100% pumpkin puree
1 14-ounce can coconut milk
1 teaspoon salt
Pumpkin seeds for garnish


Melt butter in large saucepan over medium heat. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are almost soft, 5 to 8 minutes, stirring occasionally.

Add the broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.

Transfer to a blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2 to 3 minutes.

Serve and garnish with pumpkin seeds, if desired.

Nutrition Information Per Serving:

Calories 310; Total Fat 25g (Sat 20g, Trans 0g); Cholesterol 17mg; Sodium 1117mg; Total Carbohydrates 23g; Dietary Fiber 7g; Sugars 9g; Protein 5g; Vitamin A 31784IU; Vitamin C 12mg; Calcium 88mg; Iron 6mg; Vitamin D 4IU; Folate 43mcg

% Daily Value: Vitamin A 636%; Vitamin C 20%; Calcium 9%; Iron 32%