Curried Pumpkin Soup
A warming soup with a bit of a kick if you want it, easing you into autumn and using the pulp of those pumpkins all up.
Vegetarian | Vegan | Egg Free | Dairy Free | Nut Free
Ingredients
Method
450g fresh pumpkin
1 large potato, chopped into small pieces
2 carrots, peeled and chopped
1 small white onion, chopped
2 garlic cloves
25g unsalted butter
2 tbsp olive oil
1 teaspoon of minced, fresh ginger
1 ½ teaspoons curry powder (your choice of heat)
¾ teaspoon cumin
½ teaspoon ground coriander
¼ teaspoons cinnamon
500ml vegetable or chicken stock
100ml plant-based cream
Salt and pepper
1. Put the onion, carrots, garlic, butter and half the olive oil into a large pan. Cook over a low–medium heat for about 10 minutes until the vegetables are tender but not coloured.
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2. Add the ginger, curry powder, cumin, coriander and cinnamon to the pan, mix and cook for 2 minutes.
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3. Add the squash and potato, mix to combine and cook for a further 2–3 minutes. Pour in the stock, season well and bring to the boil. Reduce the heat to a gentle simmer, half cover the pan with a lid and continue to cook for about 40 minutes until the squash is really tender when tested with the point of a knife.
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4. Blend the soup until smooth using a hand blender.
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5. Add the cream and a little more stock if the soup is on the thick side, taste for seasoning, adding more salt and pepper as required.
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6. Ladle the soup into bowls and serve with toasted pumpkin seeds on top if you have them (..haven't eaten them already!)