Autumn Pumpkin Soup

Dr. Jessie Voigts's picture

This delicious soup hails from Scotland, where we had it one evening after a  long drive to Shannon Airport and short flight from Ireland, and before a drive in the dark from Edinburgh to Inverness. Our friends created such a loving, homecooked meal that the hardships of travel were erased. 

Now, we are comforted by this easy-to-make soup every single time we enjoy it - and think of Scotland, and friends, and the love you put into cooking.

Autumn Pumpkin Soup Recipe

Autumn Pumpkin Soup Recipe

This recipe is not exact. Make it to taste - whatever pleases you!

Autumn Pumpkin Soup Recipe


1 large pumpkin, roasted and pureed (or several cans of pumpkin puree)
1 onion (more or less, to taste), minced, sauteed in olive oil or coconut oil
1 can coconut cream (use coconut milk if you want a less full-bodied flavor)
4-5 T curry powder (get the best you can, from your local Indian store) 
Salt (we love smoked salt)
Broth paste (chicken, vegetable)


In a large pot, saute your tiny minced onion. I like mine well done. Add the curry powder and stir it around until it smells REALLY good. 

Add salt. 

Add the pureed pumpkin, broth paste (this makes it taste richer), can of coconut cream, and one can's worth of water. 

Heat it slowly, until it is simmering. 

Taste - do you want it thinner? Add more water! Do you want it more of a curry flavor? Add more curry powder! This soup is endlessly flexible.

If you want to be fancy while you're serving it (as Liz did), save a little coconut cream out, and drizzle it over the top of each serving bowl/mug.

This will soon be YOUR favorite comfort food, too!

It is the essence of fall, and love, in a bowl.