Curried Pumpkin Soup

My absolute favourite part about winter is all of the delicious warming foods. Soups, stews and curries hold a special place in my heart (and belly), so I wanted to share one of my favourite simple soups that is quick to prepare, and will leave you with some tasty left overs too.


1/2 butternut pumpkin

1 sweet potato

2 carrots

1 onion

2 cups chicken bone broth (you can find our broth recipe here)

1 tbsp olive oil

3 tbsp grass fed butter (optional)

2 cloves garlic

1.5 tsp curry powder

salt + pepper to taste

Begin by chopping the pumpkin, sweet potato and carrots into small chunks. Finely dice the garlic and onion, then set all ingredients aside. In a large pot over a medium heat, add the olive oil. Add in the chopped veggies, including the garlic and onion. Allow them to cook for a couple of minutes, then add the curry powder and bone broth. Bring to a boil, then reduce to a simmer until all vegetables are soft. Remove from the heat and blend in a blender, adding the butter and salt + pepper. Blend until smooth and don't forget to taste to ensure the soup is seasoned to your liking!