Curry Pumpkin Soup (Student Feature)

I am thrilled to introduce the work of Rachel Asbury, another one of my student guest bloggers who has brought an absolutely delicious fall recipe to the table today. 

Rachel is a 2nd year nutrition student at Ryerson University. She is an aspiring dietitian with a passion for sports nutrition and nutrition for physical rehabilitation. She first discovered her love for nutrition through social media and has a passion to educate others the same way. 

Curry Pumpkin Soup

1/2 pound fresh mushrooms, sliced

1/2 cup white onion, chopped

2 tbsp olive oil

2 tbsp coconut flour

1 1/2 tsp curry powder

1/4 tsp red pepper flakes

1 can (15 oz) puree pumpkin

1 can (12 oz) evaporated milk 

1 tbsp honey

1/4 tsp nutmeg

Salt and pepper to taste


1. In a large saucepan, saute the mushrooms and onion in oil on high heat until tender. 

2. Stir in flour and curry powder until blended. Add broth and bring to boil, stir for 2 minutes or until thickened. 

3. Add pumpkin, honey, nutmeg, and salt and pepper to taste. Heat through. Garnish with fresh chives.

Yields: 8 servings


Andy De Santis RD MPH