Pumpkin Curry Soup

    1 hour

    My friend Matt gave me this recipe years ago and I've never made another pumpkin soup since. I think it's best with kabocha (Japanese pumpkin) but butternut works as well.


    Washington, United States
    4 people made this

    Serves: 3 

    • 1 pumpkin, kabocha or butternut
    • 1 onion
    • 2 tablespoons melted butter
    • 2 teaspoons curry powder
    • 3 cups chicken stock
    • 1/2 teaspoon cayenne pepper

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat the oven to 180 degrees C.
    2. Cut the pumpkin in half lengthwise and scoop out the seeds. Peel and halve the onion.
    3. Mix the melted butter with the curry powder and brush over the cut sides of the pumpkin and onion. Place them cut-side down on a baking tray and bake until the pumpkin is soft, about 45 minutes.
    4. Puree the pumpkin and onion in a blender with the chicken stock. Reheat in the pan, adding more stock if you like it thinner. Test for salt, and add cayenne pepper to taste. Serve with a dollop of plain yoghurt.

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    really good i thoroughly enjoyed this especially with the cayenne pepper  -  11 May 2013