Spicy Pumpkin Soup

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.

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9 Responses to Spicy Pumpkin Soup

  1. Angela says:

    Oh dear…I made a huge batch of pumpkin soup yesterday! I would have loved to have made yours as the addition of the curry sounds like it would be just what the family here would enjoy.
    Could Iask where you buy your curry powder from?
    Thanks again for a great post…you make life so much brighter.
    Angela.

  2. Elizabeth says:

    My, Miss 5 and Miss 2 just love pumpkin soup and it is the most requested meal in my household no matter the season. I love the idea of using curry powder. I sometimes put a tablespoon of maple syrup in mine for a sweet earthy (hint) taste and that is yummy too, but not too much or it get’s too sweet. x

    • natalie says:

      Maple syrup – well that is something I’ve never thought of. I’ve roasted pumpkin with a little maple syrup so imagine it would be pretty tasty!

  3. Ruth says:

    So it says teaspoon, not table spoon – lucky I realised after putting in only 1 table spoon of curry powder. I boosted the veggies with white sweet potato and also added a bit cumin, as I cant go past it in Pumpkin soup. Lets hope master 2 likes it, if not I know mum and dad will:)

  4. curry powder does add some extra flavour- and maybe not for the kids, but I also find a bit of chilli powder on cold nights is also a nice addition.

  5. Diana says:

    This is a bit late, I know, but I only just got around to making this for my family and to quote my beloved (36 yrs young), “This is the best soup I have ever had in my entire life!” So happy 🙂

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