Spicy curried pumpkin soup

    40 min

    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.

    19 people made this

    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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    Reviews in English (17)


    I liked this recipe...I had something very specific in mind so I made a few modifications I was making it with my five-year-old bundle of joy so we made some kid friendly changes, and I was looking for a replication of a peanutty pumpkin soup I'd had years ago. I started with dried minced onions and jarred minced garlic, added the broth, and then a can of pumpkin puree. We let that get all happy, then added WAY more peanut butter than the recipe called for...more like 1/2 a cup. We omitted the red pepper flakes but did add some tabasco. We also used evaporated milk in place of the cream, and topped them with home made croutons...we cubed up some whole wheat bread, sprinkled on some olive oil, cinnamon, and sugar, and toasted them in the oven for a little bit. YUMMY!  -  21 Oct 2007  (Review from Allrecipes US | Canada)


    This recipe was so fun to make. I tried it once by the book, and once substituting in half and half and veggie broth and both times it came out great. When I make this for kids I cut back on the onion and blend this on high for a super cramy texture. They love the peanut butter! five stars!  -  18 Sep 2007  (Review from Allrecipes US | Canada)


    I followed instructions exactly and soup came out far too thin.  -  30 Oct 2007  (Review from Allrecipes US | Canada)