Harvest Vegetable Pumpkin Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 10 servings
  • ¼ cup butter
  • ¾ c shredded coconut
  • 3 garlic cloves diced (2 tsp minced garlic or 1 tsp garlic powder)
  • 1 small onion diced
  • 1½ tbsp curry powder
  • ¼ cup brown sugar
  • ½ tsp ground red pepper ( omit for a
  • milder soup or double for a spicier soup)
  • 1 tsp ginger
  • 1 tsp salt
  • 2 15 oz cans pureed pumpkin
  • 2 cans (14 oz) of chicken broth
  • 2 cans great northern white beans
  • 1 tbsp lemon juice
  • ¾ c heavy whipping cream
  • ½ c sour cream
  • Salt and pepper to taste
  • Vegetables
  • 2 zucchini (cut in circles first and then cut each circle into fourths)
  • 3 celery stalks diced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 red pepper diced
  1. Chop up vegetables and steam til they are al dente (cooked but still firm) This should take about 5 minutes
  2. Meanwhile in a bowl mix together all dry seasonings (curry powder, brown sugar, ground red pepper, ginger, and salt)
  3. Mix pumpkin puree in with dry ingredients and then set aside
  4. In a tall pot saute over medium heat diced onion, garlic, and shredded coconut in butter until lightly browned
  5. Pour in Pumpkin mixture and stir
  6. Slowly add chicken broth while stirring
  7. Dump in steamed veggies and beans, stir, and bring to a boil
  8. Boil soup for about 5 minutes (stirring continuously)
  9. Then reduce heat to low and stir in heavy cream, sour cream and lemon juice
  10. Let simmer over low heat for about 3-5 minutes (stirring occasionally)
  11. Add salt and pepper to taste and serve
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/2019/09/harvest-vegetable-pumpkin-soup.html