Orange Pumpkin Soup Recipe

Serves: 6



  • 2 Tablespoons olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 4 medium carrots, chopped
  • 1 medium sweet potato without skin, cubed
  • 2 Cs cooked pumpkin (or 1-14.5oz canned pumpkin)
  • 6 C low-sodium vegetable broth
  • 2-3 Tablespoons of dry sherry or white wine (optional)
  • 1/2 C coconut milk
  • 1/2 Teaspoon ground ginger
  • 1/4 Teaspoon nutmeg
  • 1/2 Teaspoon curry powder


  1. Over medium heat sauté onions and olive oil in large stockpot.

  2. Add spices, carrots, and celery and cook for around 10 minutes.

  3. Add in broth, sherry, sweet potato and pumpkin, and bring to a simmer. Cook for around 30 minutes until vegetables are tender.

  4. Remove from heat, and puree with hand blender.

  5. Return puree to pot and add coconut milk, heat until warm. Sprinkle with lime zest. Salt and pepper to taste.


Recipe modified from