October 29, 2021 1 min read

Fresh pumpkin and creamy coconut milk blend together to make this easy autumn soup! Caramelized onion and garlic add subtle sweetness while curry powder brings deep, warm fall flavors. Serve with toasted bread for a delicious, comforting, cold-weather meal!


1 small sugar or chestnut pumpkin

½ large yellow onion, cut into large chunks

2 cloves of garlic

Olive oil

Salt and pepper, to taste

2 tsp curry powder

1 cup coconut milk (light or full-fat), plus more if desired

½ cup vegetable stock (optional)


  • 1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • 2. Cut your pumpkin in half and scrape out the seeds. (Save them to roast later for a healthy snack!)
  • 3. Place the pumpkin (cut side up), onion, and garlic on the baking sheet. Drizzle with olive oil and toss with seasonings.
  • 4. Flip the pumpkin halves cut side down.
  • 5. Roast until pumpkin is fork-tender and onion and garlic are caramelized, about 30 minutes.
  • 6. Set up your Vidiem Mixer-Grinder by placing the large jar onto the motor base.
  • 7. Scrape the pumpkin out of the skin and add to the jar, along with the onion, garlic, and ½ cup of coconut milk.
  • 8. Secure the lid and pulse a few times to begin the blending process.
  • 9. Add another ½ cup of coconut milk and blend on speed 1 until smooth.
  • 10. For a thinner soup, add vegetable stock, ¼ cup at a time.

Yield:about 4 servings

StorageStore in a container with a tight-fitting lid in the refrigerator for up to 4 days