Creamy Curry Pumpkin and Bacon Soup

    1 hour 5 minutes

    This is a tried and true pumpkin soup recipe. A thick soup almost a puree is a meal in itself, ideal with just some bread on the side. You can give or take with listed ingredients to your liking. Play around as you come to the final stages of soup; add a bit more sugar or curry powder etc.

    71 people made this

    Serves: 6 

    • 1 whole pumpkin of your choice
    • 2 onions
    • 1 tablespoon garlic (optional) as a paste or chopped cloves
    • 400g bacon rashers, cut into small pieces
    • salt and pepper, to taste
    • 1 tablespoon curry powder
    • 400ml thickened cream, or more to taste
    • 1-3 tablespoons sugar (optional)

    Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

    1. Cut pumpkin into small wedges discarding seeds and skin then add to large saucepan of water. Dice the two onions then add to the pumpkin and water. Cook until tender and soft.
    2. Whilst the pumpkin is cooking, saute garlic along with bacon pieces. Set aside when browned.
    3. When pumpkin and onion are cooked, drain and mash or use a food processor. Add salt and pepper and curry powder to your taste. Mix well.
    4. Slowly pour in cream. When mixed, add bacon pieces. Consistency should be thick. Stir in sugar, to taste if using.

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    Reviews in English (19)


    Yummy yummy soup. Big Will definitely be making again. After adding the cream i put it back on the element on a low heat to re-heat it a bit.  -  23 Aug 2011


    absolutely YUM! SO easy to make, and smooth and creamy  -  17 Apr 2012


    Something else. if you cut pumpkin in half, roast in oven then scoop out and use puree, is much easier to handle if like me you have arthritis  -  21 Feb 2010  (Review from Allrecipes UK & Ireland)