Curried Pumpkin Salmon Soup

by Buffy Owens


This Curried Pumpkin Soup is one of those recipes that comes to you in a dream. Literally, I had a dream about this soup for two nights in a row. Finally, I could wait no more to experience it in the waking world. This soup is now a favorite in our home and a staple in the Fall moths. I hope that you enjoy it as much as we do.

Nourishing Tid-Bits:

  • Kabocha is like butternut squash‘s sadly underappreciated sister. A single cup of kabocha has forty calories compared to butternut squash’s 60. Plus it has less than half of the carbs of butternut squash (7 grams vs. 16 grams). And did I mention that it is delicious! 

  • Kabocha squash is an excellent source of beta-carotene, owing to its bright orange flesh, which can be converted to vitamin A in the body. And in case you didn’t know…  Vitamin A is important for healthy white blood cells, good immunity and for vibrant eyes, skin, and hair. A single serving of kabocha squash provides 70% of the day’s recommended requirement!

  • Kabocha is also a good source of iron, vitamin C, and some B vitamins. Yay!

  • The spices of this dreamy soup can be part of your anti-inflammatory, gut nourishing,  soul-soothing process.


GINGER: Peel your fresh ginger with a spoon and then freeze. This is the easiest way to peel the flesh while preserving the meat of the ginger. Freezing it will help it to last longer and make it easier to grate. Then again if you use up your ginger as quickly as I do (Yummy ginger-lemon tea) then you can skip the freezing and keep it FRESH ;).

Curried Pumpkin Salmon Soup Recipe

This soup is easy to make and full of nourishing goodness.

Makes: 4 Servings

Curried Pumpkin Soup

Prep time:

Cook time:

  • 0.5-1 lb Wild Caught Salmon (depending on your budget and your Salmon needs)
  • 1 Kabocha or Small Pumpkin
  • 1/3 Small Rutabaga
  • 1 Poblano Pepper
  • 2 Carrots
  • 2 Sticks Celery
  • 1 Medium Onion
  • 1 inch Fresh Ginger
  • 2-3 cups Vegetable Stock
  • 1 can Can Coconut Milk
  • 1 tsp Curry Powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Italian Seasoning
  • 1/8 tsp Chipotle Powder or 1 tsp Chipotle Paste (optional)
  • 1 small pinch Nutmeg
  • Pinch of Raw Sugar or Dash of Rice Vinegar (for a hint of sweetness)
  • Salt & Pepper To Taste
  • Squeeze of Lemon or Lime & Gamashio (to finish off at the end)
  • Coconut For Cooking Veggies

  1. Preheat oven to 425 degrees.
  2. Toss peeled and cubed squash with a bit of coconut oil and sea salt. Spread on a baking sheet and roast for 20-25 minutes, stirring at least once halfway through.
  3. As the Kabocha is roasting, chop the rutabaga, carrots, celery, onion and poblano pepper. Once they are chopped, begin to cook them in a pan with coconut oil. Let them cook for about 5-10 minutes, or until the onion is translucent and the rutabaga is cooked. NOTE: chop the rutabaga into smaller pieces so that it cooks through with the rest of the veggies.
  4. Once your base veggies are cooked, add in the curry and ginger and let cook for 2-3 minutes while stirring. This is an important step — if you don’t open up the spices of the curry your dish will be bitter and will lack the depth of flavor available in the curry. Add the other spices and cook for another minute or two.
  5. Add the Vegetable Broth, Water and Sweetness. Let simmer for another five minutes. Then blend it all together. I like to use a hand-held blender and do it right in the pot. If you are going old school, don’t add the Veggie Broth and Water until you are at the blender with the cooked veggies. You can do it in steps and empty each blender fullback into the pot.
  6. Cut the Salmon into 1-inch cubes and add it to the pot. Cook until Salmon is cooked through.
  7. Turn the heat to low and add the coconut milk. Once it is heated through-and-through you can serve up a delicious bowl full. Top with a squeeze of lemon, a bit of Gamashio, and a hint of love. Enjoy!
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