Curried Pumpkin Soup Recipe

Name: Curried Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 kg pumpkin, peeled; 1 large potato, peeled; 400 g tomatoes, pureed or mashed; 2 onions, finely chopped; fresh ground black pepper; 6 cups chicken stock, hot; 1 1/2 teaspoons curry powder; 2 teaspoons brown sugar; 1/2 cup evaporated low-fat milk or 1/2 cup cream; salt; chopped chives (to garnish)

Servings: persons

1 1/4 kg pumpkin, peeled
1 large potato, peeled
400 g tomatoes, pureed or mashed
2 onions, finely chopped
fresh ground black pepper
6 cups chicken stock, hot
1 1/2 teaspoons curry powder
2 teaspoons brown sugar
1/2 cup evaporated low-fat milk or 1/2 cup cream
salt
chopped chives (to garnish)

1
Pre-heat the cooker for 20 minutes.
2
Cut pumpkin and potato into small pieces (2-3cm) and place in the cooker.
3
Add tomatoes, onion, pepper and chicken stock.
4
Cover with the lid and cook following the times and settings above in the description.
5
Add the curry powder and brown sugar.
6
Puree in a food processor or blender.
7
Return to the cooker and add the light evaporated milk or cream. Stir well and check seasoning, adding salt if necessary.
8
Reheat but do not boil. Serve sprinkled with chopped chives.

763

kcal

Calories

Fat

Carbs

114

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/4 kg pumpkin, peeled, 1 large potato, peeled, 400 g tomatoes, pureed or mashed, 2 onions, finely chopped, and more.

Yes, Curried Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Pumpkin Soup

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