This is a wonderful fall soup, this soup is creamy yet light – a perfect choice for a holiday party or dinner.



  • 3 cups of fresh pumpkin, peeled, seeded and cubed (small cooking pumpkins at Trader Joe’s)
  • 1 cup of organic yellow onions chopped
  • 1 clove of organic garlic
  • 1 Tablespoon of curry powder
  • 1.5 tsp of sea salt
  • 1 quart of organic vegetable broth
  • 1 can of organic coconut milk
  • 2 Tablespoons of Organic Ghee or olive or coconut oil


Cooking Instructions

  • In a 4 quart saucepan, heat the oil and sauté the onions, garlic and pumpkin until they sweat but do not brown.
  • Add curry powder, sea salt and vegetable broth.
  • Cover and cook on medium low for about 20 minutes until the vegetables are soft.
  • Turn off heat and add coconut milk.
  • Using a hand blender, blend to desired consistency or cool and transfer to a blender and blend for 30 seconds.


Happy Thanksgiving!