Pumpkin Coconut Curry Soup

This soup is PERFECT made plant-based, or add roasted chicken or sautéed shrimp for added protein.

Make it happen:

In a soup pot, sautée in 1 tbsp of coconut oil till translucent:

  • One white onion, chopped
  • 2 shallots, chopped
  • 2 cloves of garlic, minced

Reduce heat to low and add:

  •  1 tbsp yellow curry
  • 1 tbsp garam masala spice mix (ours includes cumin, coriander, chill, cinnamon, cloves, nutmeg, pepper, and cardamom.)
  • 2 large handfuls of chopped greens – we used swiss chard and kale.

Stir over low heat for 1-2 minutes.


  • 3 cups chicken stock or vegetable stock.
  • 1.5 cups of cooked pumpkin, no spice.
  • OPTIONAL cup of well-rinsed canned chickpeas.
  • 1 bay leaf.
  • 2 tbsp natural peanut or almond butter.
  • 1 tbsp maple syrup.
  • 1 tbsp hot sauce.
  • Salt + pepper to taste.

Bring to a slow boil then reduce heat and cover, cooking for about 20 minutes.


  • One can of coconut milk


  • About 1 cup of left-over rotisserie chicken, chopped or shredded, or meat-based protein as desired.

Bring to a slow boil again then taste…add salt or other seasoning to taste.

Topping suggestions:

  • chopped green onion
  • chopped peanuts
  • toasted coconut
  • toasted pepitas
  • parsley

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