Curried Pumpkin Soup
User Reviews
5
Curried Pumpkin Soup
Description
The Curried Pumpkin Soup starts by gently sweating finely chopped onions in oil and butter until soft. Tikka masala curry paste is added to infuse aromatic spices. Roughly chopped pumpkin, potato, and carrot join the pot and cook briefly before adding vegetable stock and coconut milk. The mixture simmers for 30 minutes, allowing vegetables to soften fully and meld flavors.
After cooking, the soup is blended to a smooth consistency, producing a warm, velvety texture with a balance of sweet pumpkin and earthy spices enlivened by coconut milk. The curry paste provides a subtle warmth without overpowering the natural vegetable sweetness.
The soup is served garnished with roasted pumpkin seeds for crunch, carrot shaped as flower slices for color and texture, and snipped chives to add a fresh herbal note. These garnishes not only enhance appearance but also contribute contrasting textures and flavors.
If pumpkin is unavailable, butternut squash can be a suitable substitute, providing a similar flavor and texture. This soup can be reheated gently and works well as a starter or light meal.
Ingredients
- 600 g pumpkin roughly chopped
- 1 tablespoon rapeseed oil
- 25 g butter or another tbsp oil if vegan
- 2 onion finely chopped, medium
- 2 potato roughly chopped, medium
- 2 carrot 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
- black pepper freshly ground pepper
- Garnish (optional)
- carrot sliced into flower shapes
- chives snipped
- roasted pumpkin seeds
Instructions
- 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.
- Stir in the curry paste and fry for 1 minute.
- Add all the chopped pumpkin, carrot and potato and mix well, cooking for a couple of minutes.
- Then add the stock, coconut milk and seasoning.
- Bring to the boil and then simmer under a lid for 30 minutes.
- Blend and serve garnished with roasted pumpkin seeds, carrot flowers and snipped chives.
Notes
- Butternut squash can be substituted for pumpkin if necessary.
- Garnish with roasted pumpkin seeds, carrot flowers, and snipped chives for texture and color.
- Cook onions gently under a lid to soften without browning.
User Reviews
Overall Rating
5
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