Pumpkin Soup

6 people
00h 10
00h 50

This delicious Pumpkin Soup recipe has a little kick to it that will leave you feeling warm and cosy on a cold, rainy day. Serve with warm buttered bread.

Ingredients and Method


  • 1 Medium-sized pumpkin
  • 1 Large onion
  • 1 tsp Madras curry paste
  • 400ml Coconut milk
  • 200ml Vegetable/chicken stock
  • 2 tsp Vegetable oil
  • Fresh cream or vegan alternative
  • Pumpkin seeds


  1. Chop the onion and gently fry it in vegetable oil on medium heat in a cooking pot until soft.
  2. Add curry paste to the pot with onion and stir in.
  3. Add pumpkin flesh to the pot and stir to coat it with the curry paste.
  4. Lower the heat and cover the pot with a lid.
  5. Let it simmer for 10-15 minutes stirring occasionally until the flesh is soft.
  6. Add coconut and stock to the pot and stir in well.
  7. Leave to simmer for 20 - 30 minutes, stirring occasionally.
  8. Turn off the heat and leave to cool for 10 minutes.
  9. With a hand blender or food blender, blend the mixture until smooth.
  10. Swirl with fresh cream to serve.
  11. Optional step - toast pumpkin seeds in the oven for 15 minutes at 180 degrees to serve on top.

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