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Curried Pumpkin Soup

Servings 4


  • 4 cups 1L chicken/veg stock*
  • 1 yellow onion diced
  • 3 cloves garlic smashed
  • 800 g pumpkin cut into 1 inch cubes
  • 1 large carrot cut into 1 inch pieces
  • 1 tbsp olive oil
  • Salt and black pepper to taste


  • 2 cups baby kale
  • 20 g walnuts
  • 2 tsp olive oil
  • 2-3 tsp curry powder
  • Salt and black pepper to taste
  • Olive oil to drizzle optional


Curried Pumpkin Soup

  • Heat pot on medium high heat with 1 tbsp oil.
  • Add onion to cook until softened, about 1 minute.
  • Then add garlic to cook until slightly browned.
  • Pour stock into pot, add pumpkin and carrot.
  • Bring to boil, and lower heat to medium low.
  • Simmer 20 minutes until carrot and pumpkin is tender.
  • Remove from heat.
  • Heat pan on medium high heat with 2 tsp oil.
  • Blend with immersion blender until smooth.
  • Bring it back up to a boil.
  • Season with curry powder, salt, and black pepper to taste then remove from heat.


  • Saute baby kale with salt and pepper.
  • Remove and set aside.
  • Add walnuts into pan and toast.
  • Remove to cool, and chop into smaller chunks.
  • Serve pumpkin soup with sauteed baby kale and chopped walnuts.
  • Drizzle a little olive oil over the soup to finish.


I used Imagine's No Chicken Stock that is whole30 compliant and available at cold storage.