Curried Pumpkin Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Rich and creamy soup that is perfect for Fall.
  • 1 sugar pumpkin, about 4 pounds
  • 2 Sweet Potatoes (peeled and chopped into big chunks)
  • 1 apple (granny smith, honey and gala are good for this), peeled, seeded chopped
  • 1 bulb fennel, chopped
  • ½ large yellow onion, peeled and chopped
  • 3 carrots, peeled and diced
  • 4-5 sprigs of tied together with kitchen string
  • 4 tablespoons olive divided
  • 1 teaspoon cumin powder
  • 1 tablespoon curry powder
  • 8 cups vegetable broth
  • ¼ cup maple syrup
  • 1 orange, juiced
  • salt and pepper to taste
  1. Preheat the oven to 400 degrees. Lay a piece of parchment paper on a large baking sheet.
  2. Cut the pumpkin in half, vertically and scoop out the seeds.
  3. Rub the cut sides of pumpkin two tablespoons of the olive oil.
  4. Place the pumpkin cut side down onto the baking sheet.
  5. Roast for 40-50 minutes or until flesh is tender.
  6. Let cool to room temperature.
  7. Meanwhile, in a slow cooker add the remaining ingredients.
  8. Scoop the flesh from the pumpkin and add it to the slow cooker.
  9. Cook on low for 4-6 hours
  10. Working in batches, ladle the broth and vegetables into a blender. Fit the lid tightly on the blender and place a dish towel over the lid (that's just in case -- to catch any soup that decides to escape -- it's happened to me before!) Puree the soup until creamy and smooth. Pour into a large pot or bowl and continue to blend the remaining soup. Stir in the juice. Season with salt and pepper to taste.
  11. Heat to serve.
Recipe by Whole Living Large at