Pumpkin Curry Soup

by Rosalee de la Forêt

Pumpkins often find their way into our holiday traditions whether they are carved up into jack o lanterns or made into a sweet Thanksgiving pie.

But don’t let pumpkins get pigeon holed. They offer far too many excellent health benefits to be only occasionally eaten as dessert.

Health Benefits of Pumpkins

From fiber to vitamin A, pumpkins are a delicious and healthy food that deserves to be enjoyed more frequently in our diet!

Rich in vitamin A, pumpkins can be especially beneficial for eye health. Have trouble seeing at night? Try adding more vitamin A rich foods like pumpkin to your diet.

Pumpkins are also high in carotenoids, which have been extensively studied for their ability to promote skin health and reduce premature aging of the skin. They are also high in potassium. Potassium is an important part of electrolyte balance and hydration and plays an important role in heart health.

Grains are often touted for their fiber rich properties, but pumpkins are a great source of fiber and can be enjoyed by those sensitive to grains such as wheat/gluten.

When you make this pumpkin soup, don’t throw out the seeds. Roast them with a bit of salt and enjoy them as a crunchy snack. Pumpkin seeds are high in magnesium, zinc manganese and tryptophan. They’ve been shown to improve prostate health and improve cholesterol.

Curried Pumpkin Soup

Cozy up with this rich hearty soup on these cold and dark nights of the year.

This vegetarian recipe can be varied to fit your tastes. Meat eaters can add chicken or the fish sauce could be eliminated to suit vegans.

We used massamun curry paste in this recipe. You can make your own or look for a prepared version at asian grocery stores. We order ours here.You can also use any other type of curry paste like the green curry pastes commonly found in grocery stores. It won’t taste the same, but it’ll be delicious all the same.

What you’ll need…

  • 2.5 lbs fresh pumpkin
  • 3 13.5 oz cans coconut milk
  • 3 Tbsp fish sauce
  • 2 Tbsp massamun curry paste
  • 1 bunch parsley, finely chopped


Cut the pumpkin in half and scrape out the seeds. (Reserve the seeds to roast if desired.)

Then cut each piece two more times lengthwise and peel the skin off with a vegetable peeler.

Dice the pumpkin into 1×1 inch pieces and put them in large soup pot.

Add the coconut milk, fish sauce, and curry paste, and bring to a boil. Reduce the heat and simmer for 40 minutes or until the pumpkin is tender, stirring from time to time.

Serve and add parsley to each bowl.

Makes about 6 servings.