Curried pumpkin and persimmon soup

    50 min

    The season for delicious Spanish persimmons is here. This refreshingly sweet fruit is available in Tesco, Morrison’s and Asda stores during their short season from October until December.


    Cambridgeshire, England, UK
    10 people made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 2 onions, chopped
    • 1kg chopped pumpkin or winter squash
    • 2 peeled and chopped persimmons
    • 700ml vegetable stock
    • 170ml double cream
    • 2 teaspoons curry powder
    • dollop creme fraiche to serve
    • 1 handful chopped coriander

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Heat half the olive oil in a large saucepan, then gently cook the onions for 5 minutes, until soft but not coloured. Add the pumpkin or squash to the pan, and then carry on cooking for with the lid on, stirring occasionally, until it starts to soften and turn golden, about 10 minutes. Add the persimmon, replace the lid and continue to cook for another 2 to 3 minutes.
    2. Pour the stock into the pan, turn up the heat and bring to the boil, and then lower the heat and simmer for 10 minutes until the pumpkin is very soft. Pour the cream into the pan, add the curry powder, season and bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan.
    3. Serve piping hot with crusty bread and a dollop of crème fraîche and sprinkling of chopped coriander.

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    Reviews in English (2)


    Fab recipe! Live in SW France and there is a glut of persimmons (kaki fruit) at this time of year. Changed the curry powder for mixed spice and cinnamon. A lovely warming soup for the start of winter.  -  21 Nov 2015


    very delicious recipe! Easy to make, quick and great for kids as lovely and thick. Ideal if you live in Spain and Sharon Fruit is everywhere in Autumn  -  03 Nov 2012