Curried Pumpkin Seed Summer Squash Soup

It just doesn’t get easier than this. Whether you are in a hurry or just looking to mix it up a bit, this recipe is quick, easy and delicious. If you are feeling adventuresome, mix in a small can of coconut milk, but this soup certainly stands on its own without it.

  • 3 TBS Vegetable oil
  • 2 large chopped Summer Squash
  • 1 small diced onion
  • 1 tsp curry powder
  • salt and pepper to taste
  • 4 cups veggie broth
  • 1 cup toasted (shelled) pumpkin seeds

In a pot, sautée the squash & onion in the oil until slightly caramelized. Stir in the curry powder. Add the broth when everything is tender. Bring to a boil and then reduce the heat to a simmer for about 20 minutes (or 2 minutes in an instant pot). Puree until smooth. Salt and pepper to taste. Serve with a healthy handful of pumpkin seeds sprinkled on top. You want to make sure you get a couple of seeds in every bite. It’s so good!

Serves 2

sautéeing the veggies

2 thoughts on “Curried Pumpkin Seed Summer Squash Soup

    1. It’s really good and strangely tastes a little like cream of chicken soup. I think it’s the roasted pumpkin seeds (which we buy in bulk at our grocery store).

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