pumpkin soup

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Pumpkin Soup

From the collection
Serves 4 to 6
Total Time 30 minutes


Add the stock until the desired thickness is reached; since different pumpkins have different moisture levels, the amount of stock will vary.



1 cup pumpkin seeds, rinsed and dried (from the pumpkins used to make Pumpkin Purée), or store-bought raw pumpkin seeds
1 tsp. salt
½ tsp. cinnamon
¼ tsp. ground coriander
~ Oil for greasing baking sheet


2 cups Pumpkin Purée, or 1 can (15 ounces) canned pumpkin
1 cup coconut milk
2 to 3 cups chicken or vegetable stock
cup sugar
½ tsp. curry powder
½ tsp. ground coriander
¼ tsp. cinnamon
~ Salt to taste
~ Chopped fresh cilantro for garnish (optional)


  1. If using fresh pumpkins, make the pumpkin seeds: Preheat the oven to 400 degrees. Grease a large baking sheet. Combine seeds, salt, and spices in a small bowl and toss to combine. Spread seeds in an even layer on the prepared baking sheet. Cook until seeds are dry and just beginning to brown at edges, about 15 minutes.
  2. Make the soup: Combine all the soup ingredients in a large heavy-bottomed pot over medium-high heat and bring to a boil, stirring occasionally. Season to taste with salt. Serve immediately, garnished with the toasted pumpkin seeds and the cilantro, if using.


Read more about cooking with pumpkins in Keri Fisher’s “The great pumpkin.”

This content is from the Keri Fisher collection.

There are 3 comments on this item
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0% recommend this recipe
1. by jessicadridgeway on Nov 12, 2009 at 9:06 PM PST

I was so sad to see that this recipe did not start with a pumpkin. I mean everything you need is right there.

2. by Holly on Dec 6, 2009 at 11:39 AM PST

Read more carefully, dear. The option is there to use a whole pumpkin, if you follow the Pumpkin Puree link.

3. by Jennifer Campbell on Nov 17, 2010 at 1:08 PM PST

I am going to try this with almond milk. I hope that doesn’t make it too different. It just happens to be what I have. I made the puree yesterday and wow did I end up with a LOT!

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