Curry Pumpkin Soup

Roasting and cutting a pumpkin was never so easy! When we boil or roast at high heats, our food is no longer as nutritious as it was before we started cooking. That's because, heat, water and oxygen changes the integrity of our food. Cooking at temperatures below 200 will allow us to consume the most nutrition and the flavor is out of this world! Look how easy this is cut with the skin on!!!!!!!!

Serves 4


Fresh pumpkin and or butternut squash (about 4-5 cups pureed)

1 large onion

5 garlic cloves

1 tablespoon of curry (or more)

½ teaspoon ginger and nutmeg

¼ teaspoon cayenne pepper

Vegetable or chicken stock

Coconut milk or coconut cream

Salt and pepper

Sour cream


Garnish with cilantro, pickled jalapenos, pumpkin and sunflower seeds

Drizzle with high quality olive oil


  1. Cut or chop up pumpkin or squash with cone number 3.

  2. Add onion, garlic, and pumpkin/squash to the electric skillet or rice cooker.

  3. Set at 350, cover.

  4. Then set to 200F or low when the valve clicks for about 20 minutes

  5. When soft, remove and puree in a high powered blender.

  6. Add spices, coconut milk and stock (add as much or as little you would like depending on how thick you would like).

  7. Heat and serve!

  8. Garnish with a drizzle of olive oil, seeds and cilantro and a dollop of sour cream.