Sweet Curried Pumpkin Soup

When you join a Community Supported Agriculture (CSA) farm share there is some inherent risk.

You are at the mercy of the weather, the soil and seed quality, the bugs and other predators, not to mention the knowledge of your farmers and their farmhands.

So, when you receive the bounty of beautiful heirloom (GMO and pesticide free) veggies that we did these past 20 weeks you thank your lucky stars for Jim and Michelle Garman (plus their two young farmhands) of Garman Organic Farm.

Among the culinary delights that we enjoyed this season were New England Pie Pumpkins. Jim and Michelle provide a truly laugh-out-loud funny video on how to make pumpkin puree here. It’s a great base from which to make pumpkin bread, pumpkin muffins, pumpkin chili, and pumpkin lattes – though I’d like to learn more about that! Thanks guys – truly enjoyed 🙂

And, if you’re looking for something a little more jazzed up with spices and ready to eat I used my Garman Farm pumpkins to make sweet curried pumpkin soup.

Alternatively, you can simplify the recipe (see below for how) and make scrumptious sweet pumpkin wedges.

Oh, and don’t forget the seeds! Not so great for vata as they are drying and tend to provoke vata especially in the fall (vata) season. Pittas and Kaphas feel free to enjoy…

Sweet Curried Pumpkin Soup

2 sugar pumpkins for roasting (enough to yield 4 cups of roasted pumpkin)
2 tablespoons of ghee (or EVOO)
2 cups of coconut milk (enough to fill the wells of the pumpkin halves)
2 heaping tablespoons of curry powder
1/2 cup vidalia onion, sliced
1/2 teaspoon cinnamon
pinch of salt

Preheat oven to 400 degrees. Prep pumpkins by slicing them in half and setting aside the seeds for roasting later (the fleshy guts can be discarded). Drizzle ghee or olive oil into pumpkin wells (about 1 Tbs in each). Then whisk coconut milk, cinnamon, salt, and curry powder together and divide equally into the two wells. Top off with vidalia slices and a little extra cinnamon.

Place the pumpkins on a baking sheet and pop them in the oven to roast until soft. You will know they are ready when you insert a fork without meeting any resistance, roughly 30-40 minutes.

Remove from the oven. Once cool enough to handle, scoop out the soft pumpkin flesh as well as the onions, and coconut curry sauce from the pumpkin skin and into a blender. Puree adding more coconut milk or a 1/4 cup of veggie broth if desired for a more soupy consistency.

Add salt and pepper to taste.


* Note, you can also make sugar pumpkin wedges using the same recipe but with less liquid. Then, simply slice into wedges rather than puree after pumpkins have been cooked through.

** Rinse seeds and toast them in the oven as soon as the pumpkin is finished. Add salt and other spices as desired. (Pitta and Kapha go easy on the salt)

excellent for pitta

grounding and nourishing for vata

substitute veggie broth for coconut milk

Peace & prana,

What do the colorful boxes mean?