This is the dish that both girls request for their birthday dinners. Pumpkin soup with a little greek yoghurt dolloped on top and a big crusty loaf of bread to rip up and dunk. This is a complete meal for us – delicious and warming.
The spicy bit of this pumpkin soup isn’t really that spicy. It depends on the curry powder you use. I have been using a Madras curry powder which is quite mild. Add a little more curry powder if you want a bigger hit but this recipe is just perfect for the kids. Even Elliott gobbles this soup up and he is one fussy toddler with his veggies. Adding a little sweet potato makes this soup creamier and tastier.
This is the pumpkin soup that I have been making and eating for many years. My mum found this recipe in a magazine and ripped out the whole article on an Indian inspired feast. Mum, my sisters and I made it so much and this soup was the ultimate Sunday lunch with home baked bread either toasted or straight from the oven. Yum. This is a real comfort dish for me and I’m so glad the kids love it and request it often.
spicy pumpkin soup
4 tablespoons unsalted butter
1 tablespoon olive oil
2 onions, sliced
4 teaspoons curry powder
1 kg pumpkin, peeled and diced
4 cups chicken stock
Heat the butter and oil in a large saucepan. Add the onion and curry powder and cook for 5 minutes or until soft. Add the pumpkin and stock and bring to the boil. Simmer, uncovered, for 20 minutes or until the pumpkin is soft. Puree with a stick blender and season to taste.