Pumpkin soup

By Jennifer Fujita on August 3rd, 2023
Pumpkin Soup600x600

A touch of curry powder brings out the natural sweetness of pumpkin in this smooth, pretty Pumpkin Soup. Whether you serve it for dinner on a fall evening, as an appetizer for friends and family or as a side dish at your Thanksgiving gathering, everyone will enjoy the creamy goodness of this Pumpkin Soup.

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Pumpkin Soup600x600


  • 1 cup leeks, washed and thinly sliced (white and light green parts)
  • 15-oz. can pumpkin purée (not pumpkin pie filling)
  • 4 cups chicken stock
  • 2 carrots chopped
  • 14-oz. can unsweetened coconut milk
  • 1 Tbsp. olive oil
  • 2 tsp. curry powder
  • 1 tsp. ground ginger
  • ½ tsp. garlic powder
  • Fresh parsley or cilantro for garnish
  • Sour cream for garnish
  • Salt and pepper


  1. In a large pot, heat oil over medium-high heat. Add leeks and carrots, and sauté until tender, about 5 to 8 minutes.
  2. Add chicken stock, pumpkin purée, coconut milk, curry powder, ginger and garlic powder. Salt and pepper to taste. Bring to a boil. Then reduce heat and cover. Simmer for 20 minutes.
  3. Carefully transfer half the mixture to a blender or food processor, and blend until smooth. (When blending hot food, be sure to create an opening for steam to escape and cover with a clean kitchen towel.)
  4. Return puréed soup to the pot and stir to heat through.
  5. Serve with a dollop of sour cream and a sprig of fresh parsley or cilantro.

Jennifer Fujita

Hometown: St. Louis, Missouri
Artistic style: Easy peasy
Inspiration: A family of good cooks and big eaters!
Happy place: Cooking in my kitchen with the music blaring.
Favourite project or work of art: Any art you can eat