Magic Pumpkin Curry Soup

Magic Pumpkin Curry Soup

Serves 6


  • 3 cups Kabocha squash (roasted, 1 squash yields 6-8 cups)
  • 6 small shallots (thinly sliced)
  • 1 teaspoon Yellow Magic Curry Paste
  • 1 tablespoon coconut oil
  • 2 teaspoons salt
  • 1/2 teaspoon ground white pepper
  • 3 cups vegetable or chicken broth
  • 1 can coconut milk (14 oz.)
  • 3 tablespoons fresh cilantro (chopped)


Roast the Squash
Preheat the oven to 375°F and place the oven racks in the middle. Carefully cut each squash/pumpkin into halves. Slather each piece of squash with butter, sprinkle generously with salt, place on a baking sheet cut size down, and place in the oven. Roast for about 90 minutes or until tender throughout.
Prepare the Soup
Cook shallots in coconut oil in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add Yellow Magic Curry Paste, stirring, 2 minutes. Stir in salt, white pepper, pumpkin, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes.
Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat. Soup can be thinned with additional water if desired.
Ladle the soup into bowls and garnish with the chives. Serve hot.
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