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
Serves 4
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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Ingredients
  1. 1 kilogram butternut or Kent pumpkin, raw
  2. 1 can coconut milk (400 grams)
  3. 2 T + 1 tsp curry powder*
  4. 1 T salt (adjust to taste)
  5. 2 tsp pepper
  6. Coconut oil
Stovetop version
  1. Turn the stovetop to medium and lightly coat a deep pot or saucepan with a dash of coconut oil.
  2. 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.
  3. 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.
  4. Serve with dried cilantro, pumpkin seeds and red pepper flakes.
Slow Cooker Version
  1. 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.
  2. Cook on low for 6-8 hours or high for close to 5.
Notes
  1. If you don't have a curry powder, use 2 T cumin, 1 T garam marsala, 1 tsp turmeric.
  2. 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.
  3. Try to use full fat coconut milk for the richer, creamier texture.
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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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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. I am not the biggest fan of soup in general BUT aaaaah I love pumpkin soup. But whatever I do and however I spice it it’s always too sweet to me in the end. So I eat a tiny cup of soup and crave a hot chili or a salty chunk of meat after it. And then you always have too much! I guess I have three containers of pumpkin soup in the freezer and most definitely I’ll throw them all out at some point later this year 😛 This is a soup I prefer to order at a restaurant.

  8. 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

  9. I have soup every day pretty much for half the year. I have a chili recipe with pumpkin in it and it is one of my favorites. I bet this is good too. You just plop a whole pumpkin on the stove? That’s wild.

    One of the worst foods I ever ate was on a certain camping trip. We were supposed to be semi-fasting and given what they gave us for food, it turned into full on fasting for me. It was a granola bar that was held together by poop instead of honey or syrup or whatever.

  10. We always got Spaghetti Bolognese (canned tomato sauce) or Toast Hawaii (Cheap toast with canned pineapple, gross deli ham and cheese slices). It was wonderful, but today I would ask for money to eat that.
    Totally agree on fullfat coconut milk. Soo delicious!!

  11. I went to camp couple times when I was a kid, but I don’t remember the food? This soup looks delicious though and I would love it with a side of s’mores. I’ve always wanted to go back to camp as an adult and bring all the good food for the little hoodlums.

  12. Before I started reading blogs, I had no idea that people even ate pumpkin — I thought it was just for carving around Halloween 😆 So I didn’t have my first taste until I was in my mid 20’s, and while I can’t say it was love at first bite, it definitely grew on me. Kabocha will always be my #1 [squash] lover, though.

  13. 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!

  14. Coconut milk always makes everything better! This soups looks fantastic. I must say I’m intrigued by the dried cilantro though. I don’t think I’ve ever seen that here!

    I went to sleepover camp as a kid and I remember I loved the food there. I honestly can’t remember any of the dishes though haha.

  15. 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.

  16. I am all about canned pumpkin…but not canned sweet potato. It doesn’t really taste like sweet potato, more like baby food. I recently started experimenting with frozen or canned squashes so this looks like the next recipe. I would totally put it over rice too! Great idea!

  17. Oh man, at least you had soup at school camp! My school meals were these disgusting grilled cheese or ham/cheese sandwiches (what’s with schools and cheese?). This pumpkin soup is definitely something I can get on board with!

  18. This soup is beautiful… love how hearty it looks, which by the way, it totally perfect for the crazy cold weather we are having here in NY. Can’t wait for spring so we can finally thaw out. But until then, soups like this totally hit the spot!

  19. Oh no, you’re a cilantro hater?! I dunno if we can be pals anymore. 😉

    Also, I just want to say that your photo styling/props are on point here!! Nicely done!

  20. I WANT THIS. It will warm up my soul which has frozen over in this Boston snowpocalypse.
    I never went to a camp besides dance camp, during which I ate at home anyway. But elementary and middle school cafeteria food was downright scary. Like, “popcorn shrimp.” It was my favorite thing ever, but really…I’m sure it was popcorn anything BUT shrimp.

  21. I’ve got one pumpkin left in my basement. Just one. I thought there were others, turns out they were squash. Oops. I’ve earmarked that solo pumpkin for this soup. I’m thinking about adding some carrots too to really up the orange color. Bad idea?

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