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.
2 tablespoons pumpkin seeds
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
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Method Prep:5min › Cook:15min › Ready in:20min
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.
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.