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Caribbean Curry Pumpkin Soup




2 cloves garlic

1 medium onion, diced

1 celery stalk, diced

1 carrot, diced

¼ c. butter

1 tbl turmeric

1 tbl madras curry

3 c. pumpkin, peeled & diced

¼ c. heavy cream

2 c. coconut milk

1 ½ c. chicken broth

salt & pepper




Melt butter and add onions, carrots, garlic, and celery.  Cook until onion is tender, about 3-5 minutes.  Add black pepper, curry, and turmeric.  Allow to cook for 3 minutes.  Add pumpkin and stir around.  Add coconut milk and chicken broth to cover pumpkin.  Bring to a boil and then back down to a simmer.  Add salt, cover, and cook on low for about 30 minutes or until pumpkin is tender.  Add cream and puree with immersion blender.  Serve.