Recipe: Curried Pumpkin Soup

Linda Thompson pumpkin curry soup

Linda Thompson pumpkin curry soup {Photo: © seadreamblog.wordpress.com}

Every morning I love to have breakfast while reading my followers’ comments on Facebook.  I love hearing about their day, but mostly when people share their experiences and recipes with me. A few days ago, one of my followers sent me one of her own recipe. We always say that there is nothing like homemade cooking. Well, I just fell in love with her curried pumpkin soup recipe. One thing I love about cooking is the unlimited opportunities to improve a recipe! People share their personal tips or secret ingredient. When Linda Thompson from Winnipeg sent me her recipe, I had to try it.  It was perfect!  So simple to make and I didn’t have to change a thing about it. I couldn’t keep that little moment to myself, so I decided to share it with all of you. So here is Linda’s personal Curried Pumpkin soup recipe. Please let me know if you try it and don’t forget to share your own recipe too.


  • 2 tbs oil
  • 4 cups of peeled pumpkin cubes
  • 1 chopped peeled apple
  • 1/2 cup chopped onion
  • 2 cloves of chopped garlic
  • 1/2 tbs ginger
  • 1 1/2 tbs of curry spice
  • 20oz chicken broth
  • Salt and pepper to taste


  1. In a dish, mix the pumpkin cubes with 1 tablespoon of olive oil and bake for 20 minutes
  2. Saute onion and apple in oil until tender
  3. Once cooking is advanced, add all additional ingredients to the pumpkin and mix well
  4. Simmer for an extra 15 minutes in the oven
  5. Remove from oven and process with hand blender or in a blender to obtain the desired soup consistency
  6. Serve with a dollop of sour cream

Chef’s note: Don’t throw those pumpkin seeds away! You can always roast them with a little bit of salt at 350 degrees until toasted and add a few on top of the soup for extra crunch. Save the rest for a healthy snack.



Linda Thompson pumpkin curry soup recipe

Linda Thompson pumpkin curry soup {Photo: © seadreamblog.wordpress.com}


  • 2 c. à soupe d’huile d’olive
  • 4 tasses de citrouille pelée et coupées en cubes
  • 1 huile de cuisson à soupe
  • 1 pomme pelée hachée
  • 1/2 tasse d’oignon haché
  • 2 gousses d’ail hachées
  • 1/2 c. à  soupe de gingembre
  • 1 1/2 c. à soupe d’épices curry
  • Sel et poivre au goût


  1. Dans un plat mélangez les citrouilles pelées avec 1 cuillère d’huile d’olive et faites cuire durant 20 minutes
  2. Faites revenir l’oignon et la pomme dans l’huile jusqu’à ce qu’ils soient tendres
  3. Une fois la cuisson avancée, déposez tous les autres ingrédients et mélangez
  4. Laissez mijoter 15 minutes au four
  5. Retirez du four et broyez le tout au malaxeur afin d’obtenir la consistance désirée
  6. Servir avec une cuillerée de crème sûre

Note du chef:  Ne jetez pas les graines de citrouille! Vous pourrez toujours les faire rôtir avec un peu de sel à 350 degrés et en ajouter un peu au-dessus de la soupe pour y ajouter de la texture. Gardez le reste pour une collation santé plus tard.

Bon appétit  !


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