Everything is pumpkin! After eating all the sweet pumpkin goodies, this easy pumpkin soup recipe emerged as a response to a craving for a spicy savory pumpkin dish that balances out the other end of the taste bud spectrum. The rich orange color of pumpkin comes from the pigment beta-carotene, which helps to prevent certain cancers and protect the immune system, vision, skin, and bone. This recipe is so simple and fast, there is no excuse not to try it! 


Time: 20 minutes
Servings: 4  




  • 1 15 oz can pumpkin puree
  • 1 15 oz can coconut milk light 
  • 1 cup vegetable broth 
  • 4 cloves garlic (1.5 Tbsp minced) 
  • 1 Tbsp fresh ginger, minced 
  • 2 Tbsp curry powder 
  • 2 tsp coconut oil 


  • ½ cup cashews 
  • 1 Tbsp miso paste 
  • 2 Tbsp nutritional yeast 
  • ½ tsp sea salt   


  • Cilantro, chopped 

Team RESTORE recommends organic ingredients. If it’s labeled “organic,” that means the food is not genetically engineered or modified (“GMO”). If you are unable to source organic, we definitely recommend non-GMO. GMO foods are likely treated with herbicides, especially glyphosate, because they are engineered to resist it. (Glyphosate kills the weeds, but not the GMO crop.)


  1. In a small saucepan, sauté the garlic and ginger with coconut oil for 2-3 minutes over medium heat. 
  2. Add the vegetable broth, curry powder, pumpkin, and coconut milk.  
  3. Stir the mixture and bring to a boil. Reduce the heat to low and cook for 5 minutes.  
  4. Meanwhile, make the cheesy crumble. 
  5. Add all topping ingredients to the food processor or high-speed blender. Mix well and create a crumbly texture for topping each soup bowl.  
  6. Serve the soup warm with cheesy crumble and cilantro toppings.  



 Per Soup: 

  • 127 calories 
  • 9g total fat, 7g saturated fat 
  • 12g carbohydrate, 3g fiber, 5g sugar 
  • 3g protein 

 Per Tbsp Crumble: 

  • 48 calories 
  • 3g total fat, <1g saturated fat 
  • 3g carbohydrate, <1g fiber, <1g sugar 
  • 2g protein 

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