Curried Pumpkin Chowder

Spice up your fall with a cozy twist! 

This easy-to-make recipe is all about embracing the seasonal vibes. Creamy, rich, and infused with the goodness of pumpkin and curry, it’s like a culinary cuddle in a bowl. Get your soup spoons ready and savor the magic!

Here’s What You’ll Need


1 tbsp olive oil

¼ cup onions, chopped

1 tsp ground turmeric

1 tsp curry powder

1/4 tsp chili flakes, plus more to serve if you like

2 garlic cloves, sliced

1 lb (450 grams) Pumpkin (or butternut squash), peeled, seeded, and cut into chunks

1/2 lb (220 grams) Carrots, cut into chunks

2 cups (480 ml) low-salt vegetable broth

1/3 cup (80 ml) coconut milk

1/2 tsp fine salt, plus more to taste*

1/8 tsp ground black pepper*

1/2 lemon, juice (optional)


  1. Heat the olive oil in a large pot over medium heat. Once the oil is shimmering, add onions and cook for about 5 minutes until the onion starts to soften.
  2. Then add garlic, turmeric, curry powder, chili flakes, and stir for about 1 minute.
  3. Add pumpkin, carrots, salt, pepper, and give a good stir.
  4. Combine broth and coconut milk and bring to a boil.
  5. Reduce the heat and simmer for about 15 minutes or until the carrot and the pumpkin are cooked through and soft. Stir occasionally.
  6. Turn off the heat and let it cool slightly. In batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!) and purée the mixture until smooth. Alternatively, you can use a hand blender.
  7. Stir the lemon juice into the blended soup (optional), then taste and season with additional salt if necessary (we use low-salt vegetable broth + ½ tsp of salt + ⅛ tsp of black pepper).
  8. Ladle soup into individual bowls. Top the soup with toasted pumpkin seeds, crusty bread or croutons, and extra chili flakes if you like.


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