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Coconut Curry Pumpkin Soup

By Fredrica Syren:

My friend Cori gave me lots of large pumpkins that she grew this fall. I roasted and pureed most of them, and froze them. Cooking with pumpkins is lots of work but so worth the time and effort. Not only does it taste great but it is also a very nutrient dense food. It’s one of the best known sources of beta-carotene, which is a powerful antioxidant that protects our bodies against many illnesses. It’s also rich in vitamins A, C, E and B-6, as well as riboflavin, potassium, copper and manganese.

Today I used the last of my pumpkin to make a curried coconut pumpkin soup with my daughter. My family kept telling me this was by far the best soup I have ever made (and I’m the self-proclaimed queen of soups☺). Of course, if you are not blessed with fresh pumpkin, canned pumpkin works really well, too.

  • 1 cup red lentils, washedCoconut-Pumpkin-Soup 1
  • 1 yellow onion, diced
  • 4 cups vegetable broth
  • 1 cup pumpkin puree
  • ½ tbs Madras curry powder (or more if you like it spicy)
  • 1 can coconut milk
  • Salt to taste

Bring lentils, broth, onion, pumpkin and curry to a boil in a soup pot. Reduce to a simmer for 20 minutes, covered with a lid. Place soup and coconut milk in a blender and process until smooth. Return to pot and add salt if needed.

About Green Mom

Fredrica Syren, the author and founder of Green-Mom.com, was born in Sweden. Her mother was a classically trained chef who introduced her to many eclectic flavors and skills at a young age. Her mom’s passion for the outdoors and gardening planted the seed for her own love of nature and healthy eating. She received a degree in journalism and has worked as a print, Internet and broadcasting journalist for many years with big businesses within Europe and the United States. After her mom was diagnosed with terminal cancer and she with pre-cancer, Fredrica changed her career to become a full time yoga teacher and activist. A longtime world traveler, foodie and career woman, she was exposed to many facets of life, but nothing inspired her more than becoming a mom. After her first-born, Fredrica began a food blog focusing on local, seasonal, organic & vegetarian dishes. Years of food blogging developed into the cookbook Yummy in My Tummy, Healthy Cooking for the Whole Family. Upon the arrival of her second child, Fredrica founded Green-Mom.com. Her vision was to establish a site providing insight about gardening, home and personal care, baby & child, and of course food & nutrition. Green-Mom.com hosts many talented writers shedding light on ways to incorporate eco-friendly and nutritious practices for busy families. She is an advocate for organic, local and sustainable businesses. Fredrica hopes to inspire social change through her lifestyle, passion and business. Fredrica lives with her husband James Harker-Syren and their three children in San Diego, CA.

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2 comments

  1. wanted to try the coconut curry pumpkin soup, but I am wondering if there is a measurement missing. The recipe says 1/2 Madras curry powder. 1/2 cup? seems like a lot, and 1/2 tsp seems like too little. Help????

    • Thank you for bringing thins to my attention. It’s suppose to be 1/2 tbs. I make it for kids so it can’t be too spicy so add more if this is not an issue:)

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