Curried Pumpkin Soup Recipe

Name: Curried Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butternut pumpkin, rough cut, skin on; 2x brown onions, diced; 2 Tbs olive oil; 3 vege stock cubes; 1/2 tsp celery seeds; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp turmeric; 1/2 tsp garam masala; pinch cinnamon; pinch ground cloves; pinch cardamom; pinch ginger; light sour cream

Servings: persons

butternut pumpkin, rough cut, skin on
2x brown onions, diced
2 Tbs olive oil
3 vege stock cubes
1/2 tsp celery seeds
2 tsp ground coriander
2 tsp ground cumin
2 tsp turmeric
1/2 tsp garam masala
pinch cinnamon
pinch ground cloves
pinch cardamom
pinch ginger
light sour cream

1
Roast pumpkin pieces for 1 1/2 - 2 hours (until softened) at 160 degrees.
2
Remove skin and seeds.
3
Saute onion in olive oil, add pumpkin, celery seeds, stock cubes and boiling water to cover.
4
Simmer until pumpkin falls apart, remove from heat, blend (either with a stick blender or regular blender), return to a low simmering heat.
5
Dry roast combined spices in a frying pan until they just start to smoke and change colour.
6
Stir spices into soup thoroughly.
7
Serve with generous dollops of sour cream.

484

kcal

Calories

Fat

Carbs

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 14 ingredients. The key ingredients include: butternut pumpkin, rough cut, skin on, 2x brown onions, diced, 2 Tbs olive oil, 3 vege stock cubes, 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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