Simple Curry Pumpkin Soup

This recipe is so seriously easy. It has 3 ingredients, not including salt and pepper. 1) pumpkin puree; 2) chicken or vegetable stock; 3) curry powder. Seriously. It’s really easy – and it’s very healthy. If you have time, go ahead and make your own pumpkin puree (roast pumpkin for 45 minutes at 375 Fahrenheit, then blend it up). Otherwise, just use canned 100% pumpkin puree. If you’re feeling fancy, top your soup with some pepita seeds and a drizzle of oil. Bon appetit!

Servings: 8 cups


2 15 ounce cans pumpkin puree

4 cups reduced sodium, fat-free chicken or vegetable stock

1.5 teaspoons curry powder

Salt and pepper to taste

Pepita seeds for serving (optional)

Olive oil for drizzling (optional)


Add the pumpkin puree, chicken stock, curry powder, and salt and pepper to a pot and bring to a boil, then reduce the heat and allow to simmer until heated through. Readjust seasonings to your liking.

Ladle the soup into soup bowls. Top with pepita seeds and a drizzle of olive oil, if desired.


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