In Jo's Blog
Here’s a recipe for a pumpkin soup which I guarantee you will love. I have made it for over a hundred people and it has never yet failed to please.


  • 2 medium onions, finely chopped (2 cups)
  • 2 tablespoons butter
  • 4 large garlic cloves, minced
  • 3 1/2 tablespoons minced peeled fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 teaspoons salt
  • black pepper to taste
  • 3/4 teaspoon dried hot red pepper flakes
  • 2 (15-oz) cans solid-pack pumpkin (3 1/2 cups; not pie filling) (here in India, we use fresh!)
  • 4 cups water
  • 1 1/2 cups vegetable stock (12 fl oz)
  • 1 (14-oz) can unsweetened coconut milk (not low-fat)
  • 2 Tbsp olive oil
  • 2 teaspoons black mustard seeds
  • fresh curry leaves
If you are using fresh pumpkin, peel it and cut it in chunks, then boil it till soft. Puree it in a blender or mash it with a fork till smooth. 
Cook the onions in the butter in a wide 6-quart heavy pot over low heat, stirring occasionally, until softened, 3 to 5 minutes. 
Add garlic and ginger and cook, stirring, 1 minute. 
Add cumin and coriander and cook, stirring, 1 minute. 
Stir in salt, black pepper, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. 
Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds until they begin to pop, about 15 seconds. Add the curry leaves and cook 5 seconds, then pour this mixture into the soup. Stir until combined well and season soup with salt. Soup can be thinned if necessary with additional water. 
Serve with a good whole wheat bread, lashings of butter and a tossed salad. A perfect little feast.
Showing 4 comments
  • ~*~Patty

    that’s a mighty fine endorsement for your delicious looking soup Jo…thanks for sharing…it is definitely soup weather here in Virginia…there is a chilly wet nip in the air!

    • Jo

      Same here, Patty! A little early this year, but the cold weather is always so welcome after our long, hot summers. I hope you like the soup.

  • imadeitso

    you must’ve read my mind! i was looking for a pumpkin soup recipe to make next week. i wanted something spicy and looking at the list of ingredients, this looks just about perfect. i’ll let you know if i try it! thank you for sharing.

    • Jo

      ana, this is the one! My mother-in-law can’t eat anything spicy, so I have to omit the red peppers, but it is fabulous if you add it . . .

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