Easy Pumpkin Soup Recipe

Easy Pumpkin Soup Recipe

Between pumpkin spice lattes and pumpkin donuts, by now you know that pumpkins are good for more than just jack-o-lanterns. But did you know that pumpkin are a nutritional powerhouse chock full of good-for-your skin ingredients? A one-cup serving contains almost 200 percent of your daily vitamin A needs and 20 percent of your vitamin C for a mere 30 calories. That is of course, when your not mixing it in with loads of sugar.

Instead of a sweet treat, I like to make a healthy and delicious pumpkin soup. It’s so easy too!

Curried Pumpkin Soup

1 yellow onion peeled and sliced

1 ½ pound pumpkin, peeled, deseeded and cut into small wedges. Reserve the seeds

3 garlic cloves, peeled and finely chopped

1 ½ teaspoon curry powder

3 cups chicken broth

Pinch of salt

Roasted Pumpkin seeds*


1. Heat the oil in a large stock pot over medium heat. Add the onions and cook until soft.

2. Add the pumpkin and garlic. Reduce the heat and cook, covered for 10 to12 minutes.

3. Stir in the curry powder, chicken stock and the salt. Cook for a further 35 to 40 minutes.

4. Once pumpkin is soft, put the soup in a blender and purée. Top with roasted pumpkin seeds.

*To roast pumpkin seeds: Rinse off all pumpkin strings, lightly dry then toss with oil. Place in a single layer on a baking sheet and cook at 325 degrees for 25 minutes.


This post was created in connection with my appointment as an ambassador in the Simple® Skincare Program. Visit www.facebook.com/SimpleSkincare to share your story on sensitive skin.


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