Curried Pumpkin Soup

Curried Pumpkin Soup

Cozy up with rich and hearty curried pumpkin soup on these cold and dark nights of the year.

servings: 1 | calories: 216 | cooking time: 5 min | weight: 66 gr / oz
Category: dairy-free, dehydrated, freezer bag cooking, gluten-free, indian, lightweight, one-pot, paleo-friendly, soups, vegan, vegetarian

nutrition info:

calories: 216, proteins: 49.8 g, carbs: 68 g, fat: 13.8 g, sugar: 14.8 g, salt: 21 mg

you'll need:

1/4 cup curried pumpkin powder
3 tablespoons coconut milk powder
1 teaspoon pumpkin seeds

at home:

Mix pumpkin and coconut milk powders in a medium-sized zip lock freezer bag.
Pack pumpkin seeds  separately.

on the trail:

Pour dry soup mixture into the pot; add 1 cup  water and stir well.
Place pot over medium heat and bring to a boil, stirring occasionally.
Season to taste with salt and pepper.
Remove from heat, sprinkle with pumpkin seeds over soup and serve.

Freezer bag method:

Bring 1 cup water to a boil.
Carefully pour hot water into the bag with the dry soup mixture; stir well and seal.
Let sit in a cozy for  5 minutes.
Serve topped with pumpkin seeds.


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  1. WannaBeBackpacking on November 11, 2018 at 4:53 pm

    Loved this recipie – perfect for a chilly fall backpacking trip. Rehydrated back into a thick, warming, flavorful soup. Temps were dropping into the low 30’s on the AT but this soup hit the spot!

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