Curried Pumpkin, Coconut + Potato Soup


I took a little hiatus from blogging but I’m back(!!!) just in time for new jobs, the holiday season and the 4th quarter of wedding planning (see what I did there?) to officially begin! Seems like a good time to start up again, right? My thoughts exactly. More on my little break later, but for now, happy fall, happy November, and happy T minus 11 days until Thanksgiving!

2 tbs coconut oil
1 sweet onion, chopped
3 cloves garlic, minced
2 tbs red curry powder
1 tbs yellow curry powder
1/2 tsp chili powder
1/4 tsp paprika
1 lb red potatoes, quartered
1 14-oz can pumpkin
1 cup coconut milk
1/2 lime, juiced
2 tbs peanuts, chopped

  1. Heat the oil in a dutch oven or medium-sized pot over medium heat. Add the onion and sauté until soft, about five minutes.
  2. Add the garlic, and stir until fragrant, about one minute.
  3. Stir in the spices. Add the potatoes and pumpkin, and stir until well coated.
  4. Bring to a boil, then cover and turn the heat down. Simmer for about 30 minutes, until the potatoes are soft when pierced with a fork.
  5. Using a hand blender, blend about half of the soup, leaving the other half chunky, and stir in pepper to taste. At this point, if you’re looking for more of a kick, feel free to toss in some extra chili powder, too.
  6. Then stir in the coconut milk and lime juice. Top with crushed peanuts. Enjoy!


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