Curried Butternut Pumpkin Soup

    1 hour 40 minutes

    Roasting the pumpkin first results in a delicious sweetness - well worth the effort!

    226 people made this

    Serves: 8 

    • 1 butternut pumpkin, halved and seeds removed
    • 2 large onions, peeled and quartered
    • 1 medium head garlic
    • 6 cups vegetable stock
    • 1 bay leaf
    • 1 teaspoon soft dark brown sugar
    • 1 teaspoon curry powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • salt and freshly ground black pepper to taste
    • 1 cup low-fat natural yoghurt
    • handful chopped fresh parsley (optional)

    Preparation:30min  ›  Cook:1hour10min  ›  Ready in:1hour40min 

    1. Preheat oven to 180 C. Cover a baking tray with baking paper or foil and place the pumpkin halves and onion on the tray. Wrap garlic in foil and place on tray.
    2. Roast for 45 to 60 minutes, until pumpkin is tender. Remove tray from oven and set aside until vegetables are cool enough to handle.
    3. Squeeze garlic cloves out of their skins into the bowl of a food processor. Remove the pumpkin skin and place flesh into the food processor with the roasted onion. Blend until smooth. If necessary, add a little stock.
    4. Transfer the pumpkin mixture to a large heavy based pot and stir in stock. Add the bay leaf, brown sugar, curry powder, oregano, cinnamon, nutmeg, salt and pepper. Bring to a boil and simmer gently for 10 minutes. Remove from heat and discard bay leaf. Stir in yoghurt and serve hot, garnished with chopped parsley if desired.

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    Reviews in English (192)


    Something else. I am a chef in a Manhattan Resturant, and we have recently received several requests for pumpkin or squash soup. I searched the internet, and I liked this recipe because of the roasted pumpkin- this makes a huge difference in flavor. Let me tell you what I did for the resturant, and how I modified it at home for my family. First, for the resturant: 2.5 lbs (40 oz) of butternut pumpkin, peeled and seeded 2 large yellow onions, quartered 6 cloves of peeled garlic 30cm piece of fresh ginger, peeled and cut into 4 chunks 2 cups of chicken stock 2 cups of heavy cream 2 tsps of salt 1 tsp of white pepper 1 tsp of medium curry powder 2 tbs. of chopped fresh coriander 1 tsp. of cinnamon Sour cram and coriander for garnish 1. Roast squash, onions, garlic and ginger until brown and soft- over an hour, depending on your oven 2. Puree in your blender or food processor with chicken stock until completely smooth. Should be done in batches. 3. Heat on medium heat- add salt, pepper, curry, 1 tbs. of coriander, and cinnamon (cinnamon can be a spice that enhances sweet or savoury dishes- don't be afraid of it!). While the mixture is hot, but before it bubbles, slowly add the heavy cream. Add until it is the desired color and thickness for your taste, and allow mixture to bubble. Lower the heat, and continue to cook on low flame for another 10 minutes. Remove from heat, and let rest for 10 minutes. Before serving, add a dollup of sour cream and sprinkle the rest of the fresh cilanto on t  -  29 Sep 2008


    Used different ingredients. This soup is okay. It's quite similar to an excellent recipe that was passed on to me from a friend and which I later found in Vegetarian Classics by Jeanne Lemlin. I prefer the latter recipe which I've modified a little and which includes coconut milk and fresh ginger. I recommend substituting the yoghurt with coconut milk; nixing the oregano, cinnamon and nutmeg and bayleaf and instead using extra garlic, 2cm of fresh ginger root (finely minced), and 1 -2 T. of sweet curry powder and a dash of cayenne pepper for bite. This soup will knock your socks off. It's gotten rave reviews everywhere I go.  -  29 Sep 2008


    Thanks for sharing this recipe, it made a nice change to plain pumpkin soup. I'm not sure the oregano is suitable with cinnamon and nutmeg. Maybe try coriander, tumeric or cumin.  -  27 Jul 2009