Curry Pumpkin Soup

Recipes provided by Christina

Curry Pumpkin Soup


2 lb pumpkin
1 orange (optional)
1 brown onion, diced
2 tsp curry powder
½ tsp cinnamon
½ tsp paprika
3 cups water
2 sprigs thyme
Salt to taste
Olive oil as needed
fresh goat cheese (garnish)
walnuts (garnish)


Preheat and oven to 350F.

Cut the pumpkin in half. Scoop out the seeds. Cut the pumpkin in chunks 4 inches big. Toss with a little olive oil, salt and juice of 1 orange.
Line a sheet tray with foil and a rack. Place the pumpkin on the rack flesh side up. Cover tightly with foil and roast in the oven for 2 hours. Take out when tender. Let cool for 10 min. Break chunks up to smaller pieces.

Heat a gallon sized soup pot on medium heat. When pot is hot add oil, enough to cover the bottom of the pan. Add the onions and a pinch of salt. Stir. Turn the heat to low and cover with a lid. Keep stirring every 5 minutes until the onions are translucent. Add the curry powder, cinnamon, paprika and thyme. Stir. Add the pumpkin, skin and all. Season with a good pinch of salt. Add the water and bring to a simmer while stirring. Blend with a hand held blender or in batches in a regular blender (be careful not to overfill). Strain through a fine mesh strainer. Taste for seasoning.

Serve hot in a bowl with crumbled goat cheese and walnuts (or roasted pumpkin seeds).