Creamy Pumpkin (or Winter Squash) Soup Recipe

Be it a beautiful centerpiece or delicious side dish, these versatile pumpkins are sure to take center stage!! Cooking with pumpkin is just as easy as winter squash, and can be used interchangeably in many recipes. Pumpkins also have the added bonus of edible seeds- delicious when seasoned and roasted. From breads and muffins to soups and salads, there are hundreds of ways to prepare pumpkin! Stop by our farm market and check out our huge selection of culinary pumpkins and winter squash today!

This is one of our favorite recipes for a chilly autumn day! Packed with delicious fall flavor and tons of nutrients. Once the pumpkin or squash is roasted this soup comes together in under 15 minutes!


Serves 6 + (freezes well)

  • 1 medium pumpkin or other winter squash (4-5 lbs whole)
  • 2 – 4 teaspoons green or red curry paste, (spice level varies by brand so start with the smaller amount and add as needed)
  • 1 can coconut milk (full fat)
  • 3-4 cups veggie broth
  • Salt
  • Lime juice
  • Greek or whole-milk yogurt mixed with chopped cilantro, lime juice and salt, for garnish


  • Use any squash you have on hand
  • Substitute pumpkin seeds for the garnish
  • Vary the fresh herbs in the yogurt sauce, or substitute spices


  1. Preheat oven to 400 degrees.
  2. Cut the squashes or pumpkins in half and scrape out seeds and strings. Cut into quarters and roast until soft. Scrape the flesh out of the peel and put aside.
  3. In a large soup pot sauté the curry paste for just a minute over medium heat until fragrant.
  4. Add 1/3 cup or so of the solid part of the coconut milk (usually at the top of the can–if it’s all blended and liquid skip this step and the results will be just fine) and mix well with the paste and cook on high heat for a couple of minutes.
  5. Then add the roasted squash, remainder of the coconut milk, and some of the broth, bring to a boil. Simmer for about 10 minutes. If it seems too thick add a bit more broth. It will thicken up quite a bit when you blend it and it cools.
  6. Blend with an immersion blender (or in food processor) until smooth. Adjust seasoning with salt and some lime juice and garnish and serve by itself or over rice.

Recipe adapted from