Curry Pumpkin Soup

Big Horn’s Curry Pumpkin Soup recipe melds scrumptious, pumpkin-y fall flavors with our Ultra-Premium EVOO’s velvety richness, and is rounded out with an unforgettably warm, well-balanced curry spice blend. 

What’s more is that this recipe isn’t complicated to make! It’s all about the ingredients – and once you’ve gathered them – you’ll be cruising towards home-cook hero status on easy street!

Many thanks to one of Big Horn’s original owners, Mercedes, for this recipe of hers!


– 2 Tbsp Big Horn UP Extra Virgin Olive Oil (The Mild, Medium, or Robust will all work! The choice is up to your taste buds. 🙂 )
– 1 Tbsp Cumin Seeds
– 3/4 Tsp Sea Salt
– 1 Onion (diced)
– 1 Carrot (diced)
– 6 Garlic Cloves (chopped)
– 1 Inch Fresh Ginger (peeled and chopped)
– 2 Tbsp Ground Coriander
– 1 Tsp Ground Turmeric
– 1 Tsp Ground Cinnamon
– 1 Tsp Nutmeg
– 1/4 Tsp Cayenne Pepper
– 1: 29 oz. Can Pumpkin Purée
– 4 Cups Low Sodium Chicken Broth
– 1: 14 oz Can Coconut Milk
– 2 Tbsp Maple Syrup
– 1/4 Cup Fresh Cilantro (chopped)
– Pepitas (to garnish)


Step 1: Heat 2 tbsp olive oil in a pot over medium high heat.

Step 2: Add cumin seeds and toast 1 minute.

Step 3: Add onion, carrot, and sea salt.

Step 4: Sauté for 5 minutes.

Step 5: Stir in garlic, ginger, and spices.

Step 6: Cool for 2 minutes.

Step 7: Add pumpkin, coconut milk, and maple syrup and cook for another 3 minutes to heat through.

Step 8: Pour into bowls and serve with pepitas and fresh cilantro.

Enjoy! :relaxed: