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Carrot & Pumpkin Curry Soup

This gorgeously bright Carrot & Pumpkin Curry Soup is perfect for cool winter days! Plus, using the food processor makes it super simple to achieve a smooth texture.
Print Recipe
This Carrot & Pumpkin Curry Soup is colorful and packed with healthy benefits and flavor!
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes

Ingredients

  • 1 large onion chopped
  • 3 stalks celery chopped
  • 1 pound carrots peeled and chopped
  • 1 quart vegetable stock
  • 2 cups water
  • 1 cup pumpkin puree
  • 1 can 13.5 ounces coconut milk
  • 1 tablespoon salt
  • 1 tablespoon curry powder
  • 1 tablespoon sweet paprika
  • ½ teaspoon turmeric

Instructions

  • In a medium stock pot, place chopped onion, celery and carrots. Top with vegetable stock and water.
  • Simmer for 30-45 minutes until vegetables are tender.
  • Place vegetables and liquid in food processor and puree until smooth (depending on amount, you might need to do this in batches.)
  • Return to pot and whisk in the pumpkin puree, coconut milk, salt, curry powder, sweet paprika, and turmeric. Taste and adjust seasoning. Cook for 15 more minutes and serve hot, topped with crunchy pumpkins seeds.