by Mark Reinfeld



  • 4 cups vegetable stock or water

  • 1 1/4 cups diced yellow onion

  • 1/4 cup celery

  • 1/2 teaspoon seeded and diced hot chile pepper

  • 4 large garlic cloves

  • 4 cups peeled, seeded, and chopped pumpkin (1/2 inch pieces)

  • 2 to 3 teaspoons curry powder

  • 1/2 teaspoon ground cumin, toasting optional

  • 2 1/2 teaspoons sea salt, or to taste

  • 1/4 teaspoon ground black pepper

  • 1 teaspoon coconut nectar, agave nectar, or maple syrup

  • 1 1/2 cups soy creamer or nondairy milk, such as coconut, soy, rice, or almond

  • 2 teaspoons freshly squeezed lime juice

  • 2 tablespoons finely chopped fresh cilantro


  1. Place the vegetable stock in a 3-quart pot over high heat. Add all the remaining ingredients, except the soy creamer, lime juice, and cilantro, and cook until the pumpkin is just soft, about 15 minutes, stirring occasionally.

  2. Add the soy creamer, carefully transfer to a blender, and blend until creamy.

  3. Return the mixture to the pot, add the lime juice and cilantro, and cook for 5 minutes over medium- low heat, stirring occasionally.

    Mark Reinfeld is a multi-award winning chef and author of the 30 Minute Vegan series, the recipient of’s Recipe of the Year Award and has over 20 years experience preparing creative vegan and raw food cuisine. Mark is the Executive Chef for the North American Vegetarian Society’s Summerfest, one of the largest vegetarian conferences in the world.