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Pumpkin Curry Soup

Pumpkins contain antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. These can neutralize free radicals, stopping them from damaging your cells. As a group, these foods are rich in fiber to support good gut health, contain beta-carotene which serves as a source for vitamin A and they contain powerful antioxidants, such as alpha-carotene, beta-carotene and beta-cryptoxanthin. The flesh when roasted delivers a savory-sweet flavor that when combined with the warming spice blend, is perfect when fall arrives and cools the days.


  • 1 roasted cooking pumpkin (or other winter squash)
  • 1 Tbs. pumpkin pie spice
  • 1 quart chicken stock
  • ½ cup white wine
  • 1 Tbs. olive oil
  • 1 cup onion
  • ½ cup celery
  • ½ cup carrot
  • 1 tsp. salt
  • ½ tsp. white pepper
  • 2 Tbs curry powder

Pumpkin curry


Preheat the oven to 350°F. To roast the winter squash, remove the stem and seeds. Scrape away any of this stringy pulp. Cut the squash into large sections. Place on a large baking dish rind side down and lightly drizzle with olive oil. Lightly salt and pepper and evenly distribute the pumpkin pie spice. Cook for 20 to 30 minutes, until fork-tender. Remove and allow the squash to cool. Remove the squash from the rind by placing a knife into the flesh of the squash just above the rind and cutting the flesh free. Cut the squash into large, bite-size pieces and place them in a food processor and puree until smooth.

Heat the olive oil in a large Dutch oven or other heavy-bottomed pot. Add the onions and cook for several minutes, until softened. Add the carrots and celery and cook for several more minutes; season with salt and pepper. Add the white wine and cook until almost all the liquid is gone. Add the stock and simmer for 20-30 minutes, until about one quarter of the liquid has evaporated. Add the puree and spice; in small batches in a food processor or using an immersion blender puree the entire mixture until creamy and smooth.


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