About this recipe:Enjoy this spicy pumpkin soup at Halloween. Carve the pumpkin shell into a spooky-looking lantern, and use the scooped-out flesh to make the soup.
2 tbsp vegetable oil
1 onion, chopped
1 tsp mild or medium curry paste
600g pumpkin flesh, cubed
1 cooking apple, peeled, cored and diced
2 tomatoes, skinned
1 litre vegetable stock
2 tbsp chopped fresh coriander
salt and freshly ground black pepper
fresh coriander leaves to garnish
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Heat the oil in a large saucepan, add the onion and cook gently for 5 minutes until softened. Stir in the curry paste and cook gently over a low heat for 3–4 minutes.
Add the pumpkin and stir to coat with the onion mixture. Stir in the apple and tomatoes. Pour in the stock and bring to the boil. Then reduce the heat, cover and simmer for 25 minutes or until the pumpkin is tender.
Allow to cool slightly, then purée the soup in a blender or a food processor until smooth. Reheat gently, season to taste and stir in the chopped coriander.
Serve with some freshly ground black pepper and scatter over the croûtons and coriander leaves.
*To make croûtons, cut off the crusts from three to four thick slices of wholemeal bread, then cut the bread into small cubes. Heat a little oil in a non-stick frying pan, then sauté the bread cubes until golden and crispy. Drain on kitchen paper. *If buying a wedge of pumpkin to make this soup, you'll need about 1.25kg to give 600g flesh. Alternatively you can use butternut squash.
I made a variation of this one yesterday as i thought that Pumpkin soup might be a bit bland on it's own. I needed to make a quick lunch - so didn't use measures, just used the scooped out pumpkin and cooked with some veg stock, apples from my garden, curry paste and some seasoning. I left out the onion and tomato and it was still great. - 31 Oct 2010