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Quick Coconut & Curry Pumpkin Soup

Prep Time: 10 mins  Cook Time: 10-15 mins 


  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp curry powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper (optional)
  • 1 can (15 oz) pumpkin puree
  • 2 cups broth (made with Folona Bone Broth Powder)
  • 1 can (14 oz) coconut milk
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)


  1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is translucent about 5 minutes.
  2. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
  3. Add the pumpkin puree and vegetable broth (made with Folona Bone Broth Powder). Stir well to combine.
  4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
  5. Add the coconut milk and stir well.
  6. Season with salt and pepper, to taste.
  7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
  8. Serve hot, garnished with fresh cilantro. Enjoy! 
Nutrition Facts 

Here are the nutrition facts for a serving size of 1 cup (240 ml) of Quick Coconut & Curry Pumpkin Soup made with Folona Bone Broth Powder:

Calories: 180 Total Fat: 10g Saturated Fat: 8g Cholesterol: 0mg Sodium: 420mg Total Carbohydrate: 20g Dietary Fiber: 3g Total Sugars: 5g Protein: 4g Vitamin D: 0mcg Calcium: 30mg Iron: 2mg Potassium: 450mg Vitamin A: 15000IU Vitamin C: 10mg 

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