Curried Winter Soup

Curried Winter Soup


47 people made this

About this recipe: A thick, delicious winter soup with the hearty rich flavours of squash, lentils and sweetcorn. Fragrantly spiced with turmeric and cumin - this recipe makes for a satisfying meal.


Serves: 7 

  • 1 small spaghetti marrow (squash), halved
  • 1 onion, chopped
  • 3 cloves crushed garlic
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2L (3 1/4) pints vegetable stock
  • 50g (2 oz) lentils
  • 2 (400g) tins chopped tomatoes
  • 50g (2 oz) uncooked rice
  • 175g (6 oz) frozen sweetcorn
  • handful macaroni, or any other small pasta shape

Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

  1. Place cut side of the marrow down in a lightly oiled baking pan. Bake at 180 C / Gas mark 4 for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove marrow from oven, and set aside to cool enough to be easily handled. Shred flesh of the marrow with a fork.
  2. In a large soup pot, sauté onions and garlic in olive oil. Add curry powder, cumin and turmeric. When onions are transparent, add stock and lentils and bring to the boil. Reduce to simmer and add chopped tomatoes and juice.
  3. If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the sweetcorn.
  4. After 35 minutes, add the macaroni and spaghetti marrow. Simmer until rice and pasta are cooked.

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Reviews (4)


I also omitted the corn and added leeks what a lovely tasting soup and so glad I found another recipe that I can create using Marrow - 29 Aug 2011


Took a bit of doing, but well worth it. Though I should have added a bit of salt during cooking. - 20 Sep 2010


Used different ingredients. just left the corn out, and added leeks. Still good and hearty. Yum Yum - 20 Sep 2010

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