Coconut Curry Pumpkin Soup

Savory Soup, Crème Fraiche, Toast Point, Fried Sage


1/4 cup coconut oil
1 cup onions, diced
1 teaspoon garlic, minced
3 cups vegetable broth
1 teaspoon curry powder
1/4 teaspoon ground coriander
1 lb roasted pumpkin, skinned and seeded
1 cup coconut milk
1 tablespoon Crème Fraiche
Grilled bread, for garnish
Sage leaves, for garnish


  • Heat the coconut oil in a pot over medium-high heat.
  • Stir in the onions and garlic, sauté until fragrant.
  • Add curry powder and coriander, sauté briefly.
  • Add broth, stir, simmer. Cover, and simmer 15 to 20 minutes, stirring occasionally.
  • Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  • Pour the soup into a blender and puree. Strain through a fine mesh strainer.
  • Garnish with Crème Fraiche, sage leaves that have been briefly fried in hot oil, and toast.

Join the HALL Wines Mailing List

Sign up for news, special offers and announcements from HALL Wines.

  • If provided we'll include you in any HALL birthday offers.

  • Reload captcha