Curry Spiced Pumpkin Soup

    1 hour 10 min

    This is a super-tasty pumpkin soup. The added apples brings a certain sweetness to the soup and has a great affinity with the pumpkin and curry. Serve with a dollop of soured cream or plain yoghurt.

    102 people made this

    Serves: 6 

    • 4 Cox apples, peeled, cored and chopped
    • 15g butter
    • 1 onion, finely chopped
    • 2 cloves garlic, crushed
    • 1 tablespoon curry powder
    • 1 teaspoon ground cumin
    • 425g pumpkin puree
    • 1 litre chicken stock
    • 250ml water
    • 1 teaspoon caster sugar

    Prep:20min  ›  Cook:50min  ›  Ready in:1hr10min 

    1. Melt butter in a large saucepan over medium heat. Add onion, garlic, curry powder and cumin; saute, stirring often, until onion is soft and fragrant.
    2. Stir in apples, pumpkin, stock, water and sugar. Bring to the boil, stirring often. Cover and reduce heat to low. Simmer for 25 minutes, stirring occasionally.
    3. Puree soup in a food processor or a liquidiser. Return soup to saucepan; reheat, covered, over low heat.


    Pumpkin puree can be purchased online.

    If Cox apples are not available, use any other sweet apple.

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    Reviews & ratings
    Average global rating:

    Reviews in English (82)


    A truly delicious soup! I omitted the sugar from this recipe and still found it nicely sweet (thanks to the apples). Since you can always add sugar, but can't subtract it, I'd recommend not adding it until the end - if you need it. I made my soup with a small fresh pumpkin that I cubed and simmered until soft (25-30 mins.) I potato mashed the whole thing before transfering in batches to my blender. I found the curry flavour and intensity very mild, but I also like very hot foods, so perhaps some may find this spicy. Instead of sour cream I swirled a bit of low fat yoghurt and grated a pinch of nutmeg on top - pretty and delicious. Enjoy!  -  11 Nov 2002  (Review from Allrecipes US | Canada)


    Very nice soup! I didn't want to make it too sweet, so I omitted the sugar, added only three apples, as well as three large carrots. The carrots really complimented the taste! I also let the soup simmer for 45 minutes instead of 25.  -  18 Oct 2007  (Review from Allrecipes US | Canada)


    I followed one of the reviewers suggestions and intended serving this soup as a first course for Thanksgiving dinner. I spent money and time making this recipe but found it inedible - very seriously. I would not wish this soup on my Mother-in-law and was forced to make another first course.  -  29 Nov 2002  (Review from Allrecipes US | Canada)