Photo: Antonis Achilleos; Styling: Stephana Bottom
Prep Time
15 Mins
Cook Time
35 Mins
Serves 6

How to Make It

Step 1

Prepare pumpkin seeds: In a bowl, stir together cayenne, sugar and salt. Melt butter in a skillet over medium heat. When butter sizzles, add pumpkin seeds and cook, stirring, 3 minutes. Sprinkle in spice mixture and continue to cook, stirring, until seeds are toasted, 2 to 3 minutes longer. Remove to a bowl and let cool.

Step 2

Make soup: Melt butter in a large pot over medium heat. Add onion, apples and ginger and sauté until tender, about 8 minutes. Sprinkle flour, cumin and curry and chili powders over onion mixture and stir for 1 minute (mixture will be dry).

Step 3

Gradually whisk in broth and cook, stirring occasionally, until mixture begins to thicken, about 6 minutes. Whisk in pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes. Remove from heat and let cool slightly.

Step 4

Working in batches, pour soup into blender and blend until smooth. Return to pot to rewarm. Serve hot, topped with yogurt, if desired, and sprinkled with pumpkin seeds.

Ratings & Reviews

sara0600's Review

September 16, 2011
I made this soup today for the first time, and was more than pleasantly surprised! Because of the last review, I took some initiative and doctored the recipe just a bit to add flavor complexity and thicker consistancy. Instead of just two table spoons of curry, I used three; two of a mild curry and one heaping table spoon of a hot curry. Yum! Since the recipe called for ginger, I used a generous amount mixed with two full cloves of garlic. This I placed in a food processor prior to throwing in the fry pan. The apples added a good amount of sweetness, but I decided to add a little more by using about 3 heaping tea spoons full of Pumpkin Pie Seasoning which combined nicely with the curry. I am a huge fan of hearty soups, so I cooked 2 cups of carrots and 2 cups of cauliflower seperately, then combined with the completed soup mix in a blender. The carrots carry through some sweetness, while the cauliflower makes the soup a little more robust. I will make this again and soon!

spamomof2's Review

November 01, 2013
This was good, but came out very thick. I used vegetable broth and wound up adding more to thin to a better consistency. I used TJ's light coconut milk and did not get a strong coconut taste at all. I also added about a Tbs of dark brown sugar and more ginger. It brought out all the yummy spices! Perfect for a rainy Halloween night!

semenivka's Review

January 26, 2013

cookieamity's Review

October 23, 2011
This recipe was pretty good, but thought it had an overwhelming coconut taste. Don't get me wrong, I love coconut, but didn't really like the combination with the pumpkin...

icancookthat's Review

October 04, 2011
This is the perfect soup to have on a cold autumn day. I served it with naan for dipping, yum! To read my post on this recipe, go to:

Vannec's Review

February 02, 2011
I just can't believe this recipe has no reviews!!! It is by far the best recipe I've tried from!! The smell of the onions, apples and ginger while sauté drove me crazy!!! MMM! Then adding the rest of the spices smelled just like heaven! I altered it a bit (not much in the spices though) Didn't had all the pumpkin it calls for, so I subsitute 1/3 of it with frozen veggies (Carrots, peas, squash and brocoli steams), it suted great I think because it balances the tangy flavor of pure puree pumpkin. Will try to make it only with pumpkin next time though. Didn't had chili powder so I used paprika instead. Also didn't puree all the soup but half of it, I loved felling the little peaces of onion, apples and veggies. I had half a pita bread stuffed with light cheddar shredded cheese. Will definitely do again. Please give yourselves the pleasure to try this soup and review.