Curried Pumpkin Soup

An interesting twist on an old favorite!

I found a recipe in The Whole Foods Allergy Cookbook and modified it enough that it was better just to rewrite my version. This is a fabulous book and provides a great road map to flavor-town!
This recipe can be prepped and cooked almost simultaneously. It’s a hit during the holidays because it’s special to have soup as a first course and the recipe is a great twist on tradition!

  1. 1 Lrg. Onion
  2. 4-5 Carrots, peeled and diced
  3. 1.5-2 Tsp. Fresh Ginger, peeled and diced
  4. 5 Cloves Garlic, peeled and diced
  5. 3 Tbsp. Vegetable Oil
  6. 1.5 Tsp Curry Powder
  7. 0.5 Tsp. Ground Cumin
  8. 6 C. Vegetable Stock
  9. 3/4 Tbsp. Rice Vinegar
  10. 3/4 C. Dry White Wine
  11. 100% Pumpkin, 29-30 oz. canned
  12. 1 Tbsp. Kosher Salt
  13. 3-4 Green Onions – Green Part Only, thinly sliced (garnish)
  14. Freshly Ground Black Pepper, to taste (garnish)


  • Heat oil on medium heat in a deep, soup-friendly pot.
  • Add first 4 ingredients and cook until soft.
  • Add ingredients 6 & 7.
  • Using an immersion blender, combine the mixture with 1 cup of vegetable stock. I used the mixing cup that came with my Cuisinart ‘stick blender’ and did it in two batches because I really wanted this soup to be smoothly blended and didn’t want to make a huge mess.
  • After blending the mixture smooth, put it back in the pot you started with and add the remaining 4 cups of vegetable stock, pumpkin, rice vinegar, wine, and salt.
  • Let simmer, partly covered, for 35-45 min – Stirring every 10 minutes.
  • Serve hot, garnish with green onions and freshly cracked black pepper.

This is a super easy, sure to impress recipe. The immersion blender is the key to this one!