ReceptnaptárCurried pumpkin soup
Curry-spiced pumpkin cream soup is a favourite of the autumn and winter: the sweetness of the pumpkin and the warm, slightly hot spices of the curry complement each other. It is silky, filling, and ready in 40 minutes.
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Method
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- Soften the onion in the oil in a saucepan over medium heat for 5 minutes until translucent, add the garlic and ginger and fry for 1 minute.
- Stir in the curry powder and nutmeg for 30 seconds so the spices open up.
- Add the pumpkin, fry for 2 minutes, then pour in the stock.
- Bring to the boil, then simmer covered over low heat for 18–20 minutes until the pumpkin is completely soft.
- Purée with a hand blender until smooth, stir in the cream and heat through without boiling.
- Season with salt and pepper and serve topped with toasted pumpkin seeds and a swirl of cream.
Source: Wikibooks Cookbook – Pumpkin Soup with Curry (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Roast or fry the pumpkin first for a more caramelised flavour.
- Always fry curry powder in fat so its aroma opens up.
- Add the cream without boiling, so it doesn't split.
- Keeps in the fridge for 4 days and freezes well (without the cream).
Frequently asked questions
Can it be vegan?
Yes, with vegetable stock and coconut milk.
With roasted pumpkin?
Yes, roasted pumpkin gives a more intense soup; roast at 200 °C for 30 minutes.
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