Pumpkin soup with a hint of curry


Author: Suzanne van Souvy

Persons: 4

Temperature: 1

Cooking time: 30 minutes

Prep time: 15 minutes


  • 1 medium pumpkin (about 1 kg), peeled, seeded and diced
  • 2 tablespoons olive oil or butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon curry powder (or to taste)
  • 1 liter vegetable stock or chicken stock
  • 200 milliliters of coconut milk or cream
  • Salt and pepper to taste
  • Optional: pumpkin seeds or fresh coriander for garnish


  1. Step 1 -

    Heat the olive oil or butter in a large stockpot over medium heat. Add the onion and fry until soft and translucent.

  2. Step 2 -

    Add the garlic and curry powder and fry for another minute until the aromas are released.

  3. Step 3 -

    Add the pumpkin cubes and stir well so that they are coated with the onion, garlic and curry.

  4. Step 4 -

    Pour the stock over the pumpkin and bring to the boil. Reduce heat and simmer soup for 20 to 25 minutes, or until squash is tender.

  5. Step 5 -

    Use a hand blender or high speed blender to puree the soup until smooth.

  6. Step 6 -

    Stir in the coconut milk or cream and reheat the soup. Season with salt and pepper.

  7. Step 7 -

    Serve the pumpkin soup in bowls and garnish with pumpkin seeds or fresh coriander, if desired.

    Enjoy your heart-warming pumpkin soup with a hint of curry – a tasty treat for any occasion!

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