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Curried pumpkin soup

Two bowls of curried pumpkin soup

Curried pumpkin soup

Name: Curried pumpkin soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp neutral-tasting oil such as vegetable; 30g unsalted butter; 1 onion finely chopped; 2 garlic cloves crushed; 1 thumb-sized piece of ginger peeled and finely grated; 2 tbsp medium curry powder; 1 tsp ground turmeric; 1 kg pumpkin or squash, peeled, deseeded and cut into 5cm chunks (about 800g prepared weight); 2 tbsp tomato purée; 1.1 litres vegetable stock; 80ml double cream; 60g unsalted butter; 2 tsp cumin seeds; small handful of coriander finely chopped, or leaves picked; thick Greek-style yogurt to serve

Esther Clark

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.6 out of 5.13 ratingsRate

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Enjoy autumn in a bowl with our comforting pumpkin soup. Easy to make, it freezes well, so you can keep some for evenings when you don’t have time to cook

Freezable

Vegetarian

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Synonymous with October, pumpkins appear in pies, soups, stews and roasts at this time of year (not to mention carved into Halloween jack o’lanterns). The plant grows along the ground, trailing over smaller shrubs, and produces fruit in autumn which can vary widely in colour, shape and size.

Smooth, slightly sweet and nutty, pumpkin soup is autumn in a bowl. This recipe is comforting and also very easy to make, plus it freezes well, so you can keep some ready for evenings when you don’t have time to cook. Top with coriander and tangy, spiced yogurt.

Ingredients

Nutrition

Units:

MetricUS

2 tbsp neutral-tasting oil

such as vegetable
30g unsalted butter
1 onion

finely chopped
2 garlic cloves

crushed
1 thumb-sized piece of ginger

peeled and finely grated
2 tbsp medium curry powder
1 tsp ground turmeric
1 kg pumpkin

or squash, peeled, deseeded and cut into 5cm chunks (about 800g prepared weight)
2 tbsp tomato purée
1.1 litres vegetable stock
80ml double cream

To serve

60g unsalted butter
2 tsp cumin seeds
small handful of coriander

finely chopped, or leaves picked
thick Greek-style yogurt

to serve

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Nutrition: Per serving (6)

kcal293
fat24g
saturates13g
carbs14g
sugars7g
fibre4g
protein3g
salt0.52g

Method

step 1

Heat the oil and butter in a large, heavy-based pan over low-medium heat and fry the onion with a pinch of salt for 8-10 mins, or until golden brown. Add the garlic and ginger, and cook for 2 mins. Stir in the curry powder and turmeric, and cook for a further minute. Tip in the pumpkin, tomato purée and stock, stir, then bring to a simmer. Cover and cook over a medium heat for 20-25 mins, or until the pumpkin is easily pierced using the tip of a cutlery knife.
step 2

Remove from the heat and blitz the soup using a hand blender until smooth, then stir through the cream and season with salt. Once cool, will keep frozen for up to three months.
step 3

For the topping, melt the butter in a pan over a low heat and fry the cumin seeds for 2 mins until fragrant. Season with salt. Ladle the soup into bowls, then drizzle over the cumin butter and top with the coriander and yogurt.

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A star rating of 4.6 out of 5.13 ratings

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