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Curried Pumpkin Soup with Toasted Pumpkin Seeds
By Chef Leslie McKenna


1 Onion chopped 
2 tablespoons Olive Oil 
2 Leeks washed and chopped 
2 Japanese Pumpkins washed seeded and diced
4 cloves Peeled Garlic chopped 
1 tablespoon Curry Powder 
1 teaspoon Cumin 
2 quarts Chicken Stock 
1 pint Heavy Cream 
Salt and Pepper to taste 
1 pound Pepitas/Raw Pumpkin Seeds 


Place olive oil in a large pot and sauté the onions, leeks and garlic until caramelized, add the curry powder and cumin and let cook for 1 minute. 

Add the pumpkin and chicken stock, and season with salt and pepper. 

Let cook for 30 minutes, or until the pumpkin is soft and tender. 

Remove from the heat, and in small batches, place in the blender and puree until smooth. 

Return back to the heat and add the heavy cream and adjust the seasonings. 

While the soup is cooking, place the pepitas on a baking sheet and bake at 350 degrees for 12 to 15 minutes, or until they start to pop and smell nutty. 

Remove and let cool. Ladle the soup into warm bowls, and garnish with the toasted seeds.