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5.0 from 27 votes

Curried Pumpkin Soup

A velvety smooth curried pumpkin soup with coconut milk ideal for using up those Halloween pumpkin carvings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Course: Appetizer , Lunch
Cuisine: British

Ingredients

  • 600 g pumpkin roughly chopped
  • 1 tablespoon rapeseed oil
  • 25 g butter (or another tbsp oil if vegan)
  • 2 medium onions finely chopped
  • 2 medium potatoes roughly chopped
  • 2 carrots roughly chopped
  • 1 tbsp tikka masala curry paste
  • 1 L vegetable stock
  • 200 ml coconut milk made with 3 ½ tablespoons coconut milk powder & 200 ml warm water
  • Salt & freshly ground pepper
  • Garnish (optional)
  • carrot slices cut into flower shapes
  • chives snipped
  • roasted pumpkin seeds

Instructions

    Cup of Yum
  1. Heat the oil and butter in a large pan over a medium heat and gently cook the onions until softened (under a lid) stirring occasionally. Takes about 10 minutes.
  2. Stir in the curry paste and fry for 1 minute.
  3. Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.
  4. Then add the stock, coconut milk and seasoning.
  5. Bring to the boil and then simmer under a lid for 30 minutes.
  6. Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.

Notes

  • If you don't have pumpkin then you can use butternut squash as an alternative.