Recipe: JoAnn’s Pumpkin Curry Cilantro Soup

Pumpkin SoupPumpkin, Curry and Cilantro combine to yield a delicious and hearty soup  that is truly food as medicine in a bowl!

Pumpkin is filled with super antioxidant cell protective carotenoids in evidence by that bright orange color! Cilantro adds flavor and also supports detoxification. Parsley is rich in cancer fighting phytochemical apigenin. Curry Powder adds a unique Indian flavor and includes tumeric, one of the most well researched protective herbs that not only puts a stop sign to cancer but also promotes control of inflammation.

Vegan, Gluten Free, Dairy Free, Heart Healthy


1/2 red pepper (optional) 1/4-1/2 cup onion

1/4 cup coconut oil

4-5 cups rice milk

2 bags carrots (about 2 lbs.) 2 cans pumpkin

8 oz. frozen squash (or fresh) 1 handful fresh parsley

2 handfuls fresh cilantro

2 tsp curry powder or more to taste

salt and pepper to taste


Cut carrots and squash into small pieces and place in a steamer.

Add the frozen squash if you’re using it.

Steam with the parsley and cilantro.

In another soup pot, lightly brown onion and red pepper in coconut oil.

Remove the vegetables and herbs and place in the blender but

Leave the oil in the pan.

In a blender, blend the steamed veggies, the onion and red pepper mix, and the curry powder with the rice milk.

Do not add the canned pumpkin yet or it will be too thick to blend!

Add blended mixture back to the oil in soup pot in which you sauted the vegetables

Add the canned pumpkin, and salt and pepper.

Mix well.

Cook on medium to low, stirring frequently to keep from sticking,

Let the soup simmer on a low heat until the curry and pumpkin are blended and cooked thoroughly for 20-30 minutes

If it is too thick add more rice milk or filtered purified water

Keep covered if you walk away,

it WILL bloop all over your kitchen! (>:

Makes a LOT!

This soup reheats well (just watch out for sticking)!

This Delicious recipe is from one of my favorite patients!

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