Spicy curried pumpkin soup

    Spicy curried pumpkin soup


    17 people made this

    About this recipe: A pumpkin soup that tastes like no other. The secret ingredient is peanut butter! Pumpkin is pureed with curry powder and chillies in a creamy chicken stock. Feel free to adjust the spiciness of the soup according to your own taste.

    Serves: 10 

    • 15g butter
    • 1 onion, chopped
    • 2 cloves garlic, finely chopped
    • 1/2 teaspoon curry powder
    • 1/4 teaspoon crushed chillies
    • 1.1kg sugar pumpkin, peeled, seeded and cubed
    • 2.5 litres chicken stock
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon ground nutmeg
    • 1 tablespoon creamy peanut butter
    • 125ml single cream
    • 4 tablespoons chopped fresh coriander, for garnish

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Melt the butter in a small frying pan over medium heat. Add the onion, garlic, curry powder and crushed chillies; cook and stir until onion becomes transparent, about 5 minutes. Transfer the onion mixture to a large pot and stir in the chicken stock and pumpkin cubes. Cook over medium heat until the pumpkin is tender when pierced with a fork, about 15 minutes. Remove pot from heat; stir in the Worcestershire sauce, nutmeg and peanut butter.
    2. Transfer the soup in batches to a liquidiser or food processor; blend each batch until smooth while slowly adding the single cream. Garnish each serving with coriander .


    Sugar pumpkins are smaller versions of the big orange pumpkins you find during Halloween. They are sweeter and have more flavour. If unavailable, use butternut squash instead.

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