Creamy Curried Pumpkin Soup

    Creamy Curried Pumpkin Soup


    400 people made this

    About this recipe: A deliciously creamy and lightly spiced soup. Change the level of spiciness by adjusting the amount of curry powder. You can also make this soup creamier by using double cream instead of single. Serve with fresh crusty bread. The perfect winter warmer.

    Serves: 8 

    • 2 tablespoons pumpkin seeds
    • 30g butter
    • 3 tablespoons plain flour
    • 2 tablespoons curry powder
    • 1 litre vegetable stock
    • 825g pumpkin puree
    • 375ml single cream
    • 2 tablespoons soy sauce
    • 1 tablespoon caster sugar
    • salt and pepper to taste

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat oven to 190 C / Gas 5. Arrange pumpkin seeds in a single layer on a baking tray. Toast in preheated oven for about 10 minutes or until seeds begin to brown.
    2. Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in stock and cook until thickened. Stir in pumpkin and single cream. Season with soy sauce, sugar, salt and pepper. Bring just to the boil, then remove from heat. Garnish with roasted pumpkin seeds.


    Pumpkin puree can be purchased online.

    Recently viewed

    Reviews (1)


    Found this recipe so thought I would try it with the pumpkins left off Halloween.Absolutely gorgeous. - 02 Nov 2014

    Write a review

    Click on stars to rate