Pumpkin Soup

Adapted recipe from Style at Home‘s pumpkin soup recipe


  • 2 tbsp extra-virgin olive oil
  • 1 cup chopped onions
  • 1 tsp minced garlic
  • 1 tbsp grated ginger
  • 2 tbsp curry powder
  • 1/4 tsp all-spice
  • 1/8 tsp coriander
  • 1/8 tsp cardamom
  • 1/4 tsp chili Powder
  • 1/8 tsp cumin
  • 1/8 tsp cinnamon
  • 3 tbsp all-purpose flour
  • 4 cups chicken or vegetable broth
  • 4 cups fresh pumpkin purée (Instructions from the Pioneer Woman)
  • 1/4 cup milk or cream
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp honey or 1/2 tsp agave syrup
  • Salt and pepper to taste
  • Sour cream for garnish


  1. Heat the olive oil in a large stockpot over medium heat. Add the onions and garlic and cook until the onions begin to soften, about 3 minutes.
  2. Stir in the ginger and cook for 30 seconds. Add the curry powder and the flour and stir until smooth. Cook until the mixture bubbles, stirring frequently.
  3. Gradually whisk in the chicken broth and cook until the liquid is just thickened. Stir in the pumpkin and the milk.
  4. Season the soup with the soy sauce, honey, salt and pepper, all-slice, coriander, cardamom, chili powder, cumin, cinnamon and apple cider vinegar.
  5. Bring the soup to a boil, then remove from the heat.
  6. Transfer the soup to bowls, garnish with sour cream and serve.