Paleo Curry Pumpkin Soup

Just five ingredients are needed to make this paleo friendly curry pumpkin soup which can be made stovetop or in a slow cooker. Filling, spicy and suitable for those following a gluten free or vegan lifestyle! 

Paleo Curry Pumpkin Soup- Just FIVE ingredients are needed to make this filling, hearty, spicy and #paleo friendly soup- Two options of cooking it and also #vegan and #glutenfree - thebigmansworld.com

Ever since I made this spicy sweet potato and pumpkin dip, I’ve been obsessed with pureed or mashed pumpkin. It’s often used in sweet desserts like these pancakes or hidden in these brownies,

I’ve mentioned on here before how in Australia, pumpkin is available year round and is mostly eaten savoury style. It’s considered one of the most popular vegetables here however, I was never a fan growing up. 

I know, right?

During primary school and high school, you’d always have the opportunity to go to school camp which involved between three to five days away from home doing the typical ‘camp’ like activities- Sports, outdoor games and campfires. Always a campfire. 

The worst part of school camps was always the food. It was usually the most bland and basic foods and the teachers always made it a point to eat vegetables and start with a soup. Usually, I’m pretty good with eating what is served to be but one thing I could never fathom was pumpkin soup. The colour, the texture and the flavours just never won me over. Because life likes to tease me, every single camp I went on served pumpkin soup as a starter. Every single camp. This is probably due to the fact that everyone, besides me, enjoyed this. 

Paleo Curry Pumpkin Soup- Just FIVE ingredients are needed to make this filling, hearty, spicy and #paleo friendly soup- Two options of cooking it and also #vegan and #glutenfree - thebigmansworld.com

Wow, from all the fun memories you can bring back from school camps, I just spite on the damn soup. I think I have issues…

Thankfully, my taste buds have changed for the better and pumpkin soup is one of my all time favourites. However, it most certainly was NOT inspired by the soup served at camp. If it was, you’d need two ingredients- Pumpkin and water. This soup was inspired off one of my favourite foods, curry. I’m not going to lie- While the thick, curry sauce tastes delicious over rice or mopped up with some naan, it’s even better eaten straight with a spoon. 

Paleo Curry Pumpkin Soup- Just FIVE ingredients are needed to make this filling, hearty, spicy and #paleo friendly soup- Two options of cooking it and also #vegan and #glutenfree - thebigmansworld.com

This Paleo and vegan friendly curried pumpkin soup is just like eating curry with a spoon. The simple ingredient list and a few flavourful spices is the perfect bowl of comfort. There are two ways to make it- The quicker option (like I did here) was doing it over the stove. However, I have made it in a slow cooker before and it is my preferred method, purely for the reasons mentioned here

 When it comes to using the coconut milk, I highly recommend you opt for full fat- It provides a delicious, thick soup and a creamy texture without the need for actual dairy cream. Continue the pumpkin trend by sprinkling some pumpkin seeds on top and dried cilantro. 

Confession- I threw the cilantro out before eating my bowl. Cilantro is edible punishment in herb form. 

Paleo Curry Pumpkin Soup

Just five ingredients are needed to make this paleo friendly curry pumpkin soup which can be made stovetop or in a slow cooker. Filling, spicy and suitable for those following a gluten free or vegan lifestyle!
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Servings: 4
Author: Arman @ thebigmansworld

Ingredients

  • 1 kilogram butternut or Kent pumpkin raw
  • 1 can coconut milk 400 grams
  • 2 T + 1 tsp curry powder*
  • 1 T salt adjust to taste
  • 2 tsp pepper
  • Coconut oil

Instructions

Stovetop version

  • Turn the stovetop to medium and lightly coat a deep pot or saucepan with a dash of coconut oil.
  • Once hot, add the pumpkin and curry powder, salt and pepper and mix well so the spice mixture is evenly spread. Add the coconut milk and water to just cover the pumpkin and once it starts boiling, reduce to a simmer and allow to cook until pumpkin is very tender and soft.
  • Once tender, either use a potato masher to ensure no pumpkin is left intake. Alternatively, you can use a stick blender to to puree until desired thickness.
  • Serve with dried cilantro, pumpkin seeds and red pepper flakes.

Slow Cooker Version

  • Add the pumpkin, curry spices, salt and pepper into the slow cooker and stir several times for spices to coat. Evenly pour the coconut milk over it and slowly add enough water to just cover the pumpkin.
  • Cook on low for 6-8 hours or high for close to 5.

Notes

If you don't have a curry powder, use 2 T cumin, 1 T garam marsala, 1 tsp turmeric.
You can use pre cooked pumpkin for the stove top version but need to adjust the water and/or simmer longer until desired thickness is reached.
Try to use full fat coconut milk for the richer, creamier texture.
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!
Paleo Curry Pumpkin Soup- Just FIVE ingredients are needed to make this filling, hearty, spicy and #paleo friendly soup- Two options of cooking it and also #vegan and #glutenfree - thebigmansworld.com

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Did you go on many camps as a primary/high school student?

Where you a fan of food served at camp?

What was one dish served which would always be there? I recall Shepherds Pie being another one! 

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    Categories:

    food Gluten Free Paleo recipe Vegan

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    Comments

    77 thoughts on “Paleo Curry Pumpkin Soup

    1. Haha OMG your camp’s pumpkin soup sounds tragic! Given it’s one of my favourite foods, I just can’t fathom how it can ever go wrong but ick- Now I’m just imagining pumpkin-flavored water! Please tell me you guys were at least given s’mores as compensation!

      Love your version of pumpkin soup & good call on adding in coconut milk. And as if I couldn’t love you more, your cilantro aversion did the trick- even the smell of the herb bothers me, let alone eating it. As you can imagine, it doesn’t really work in my favour at all when I’m dining in an Indian restaurant.

    2. I pretty much love pumpkin and squash prepared in any way. This looks and sounds super yummy!
      My parents NEVER sent me to camp. I think they were too worried that I would be corrupted by the “bad” kids…

    3. Oh man, this soup looks like the ultimate comfort food for these brutally cold days we’re having in upstate New York right now. But how in the heck were you able to make this soup in the middle of summer down there in Australia? Either way, it looks awesome! Love the seeds on top. If only they had camps that served this kind of food…camp food was the worst! I remember heading over to the peanut butter and jelly sandwich station way more than I care to admit!

    4. I like the way you’re thinking 😉 I am pumpkin obsessed but for some reason I stick to “pumpkin season”…until now! I bought a can of pumpkin the other day because I was thinking of all the delicious things to be made. Love the recipe!!

    5. I shall most def make this in my slow cooker as things are a lil hairy for me at the moment. It is def my preferred method. Love how thick and creamy the soup looks! And I couldn’t help but laugh at your confession. I, too, used to HATE cilantro, but I’ve def come to love it over the years. Cilantro is one of those foods that people either hate or love..no in between

    6. I love pumpkin soup! What’s not to love about it? Especially the colour…
      Have you realised that you actually have topped the soup with sunflower seeds, not pumpkin seeds?? 😀 Lovely picture though!

    7. It’s so funny how there it’s mostly savory and here it’s mostly sweet. Also I’m lol’ing at how different foods are served at camp depending on what country you’re in. Here, camp food = beef jerky, s’mores, hot dogs, potato chips, etc. It reminds me of that article that’s been buzzing around the internet lately — America’s school lunches vs. the rest of the world. We just serve crap all the time haha

    8. How did you not like pumpkin growing up?! I feel like kids are all about sweet, starchy veggies like sweet potatoes and pumpkins. That’s how I was when I was a kid! It’s cold and snowy outside right now, and this pumpkin soup sounds perfect for right now!

    9. I adore pumpkin- especially in savory foods! I make a pumpkin pasta sauce that is one of my favorite dishes to eat during the fall! This soup sounds so delicious and comforting! We definitely didn’t have this at camp- more like hot dogs, mac and cheese and smores.

    10. I have a can of pumpkin left so i know exactly what to do this weekend, besides of course eating too much cake…because #vday 🙂

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