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Curried Pumpkin Soup

Pumpkins are packed with nutrients like vitamin A, which aids vision, and carotenoids, which protect the skin. They’re also high in fiber and nutrients like iron, zinc, and potassium.

Serves 6


35g butter

1 onion, finely chopped

1kg fresh pumpkin, peeled and diced into 1 inch

300ml coconut milk

100ml chicken or vegetable stock

2tbsp curry paste

1 bunch parsley, finely chopped

Salt and pepper


Scrape the seeds out of the pumpkin (reserve the seeds to roast if desired.)


Melt the butter. Add the onions and sweat for about 10 minutes. Add the pumpkin. Add the stock, coconut milk and curry powder  and bring to a boil. Reduce the heat and simmer for 40 minutes or until the pumpkin is tender, stirring from time to time.

Pour the soup onto a liquidiser and purée until smooth.


Taste for seasoning. Add a sprig of parsley to each bowl and serve with crusty bread.

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