Curried Pumpkin & Pear Soup

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Homemade pumpkin puree is surprisingly easy to make, but in a pinch, a store-bought can of 100% organic pumpkin puree will serve you too.

Tip: If you prefer a creamier soup, substitute the stock for two cups water and two cups full-fat coconut milk.


  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1 pear, peeled and chopped (sweet variety)
  • 2 teaspoons curry powder
  • 2 cups pumpkin puree
  • 2 cups stock, vegetable or chicken
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper


  • maple syrup
  • chives


  1. If you haven’t pre-cooked your pumpkin, you will need to halve the pumpkin(s), scoop out the seeds, and bake face down in a baking dish with an inch of water covered with foil for 90 minutes. Let cool and scoop out the cooked squash.
  2. Heat oil over medium heat.
  3. Add onion and celery, and cook for 5-10 minutes.
  4. Add pear and cook another 5 minutes.
  5. Add curry and cook another minute, stirring frequently.
  6. Add the pumpkin and stock, and bring to a boil.
  7. Return heat to low and simmer covered for 15 minutes.
  8. Purée, and season with salt and pepper.
  9. Top with a drop of maple syrup (if you’re feeling sweet) and some fresh chives.