October Recipe of the Month: Pumpkin Soup

October 14, 2023


  • 1 small pumpkin (2-3 pound), peeled, seeded, and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 4 cups vegetable or chicken broth
  • 1 cup soy milk (or any milk of your choice)
  • 1/4 cup mango chutney
  • 1 to 2 teaspoons curry powder (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish


  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
  • Stir in 1 to 2 teaspoons of curry powder, depending on your taste preferences, and continue to sauté for another minute to toast the spices.
  • Add the diced pumpkin to the pot and cook for an additional 5 minutes, stirring occasionally.
  • Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
  • Remove the pot from the heat. Stir in the mango chutney to incorporate the sweet and tangy flavors.
  • Using an immersion blender or a regular blender, puree the soup with the mango chutney until it's smooth and creamy.
  • Return the blended soup to the pot and stir in the soy milk (or your preferred milk). Simmer for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.