Indian Style Pumpkin Soup

Total Time
Prep 20 mins
Cook 35 mins

Yet another variation on a theme - adapted from Australian Table magazine

Ingredients Nutrition


  1. Heat oil and cook onion for 3 minutes.
  2. Add curry paste, cook 2 minutes till fragrant.
  3. Add pumpkin and water.
  4. Bring to boil and simmer covered for 20 - 30 minutes.
  5. Puree with stick blender.
  6. Add coconut cream
  7. Serve with chopped herbs on top.
Most Helpful

An easy pumpkin soup to make, though I thought it was lacking in flavour. The ingredients list coconut milk and then the instructions say to add the coconut cream. I think the Korma paste I used must have been really mild as I think I could have doubled the paste and would like to use maybe chicken stock instead of the water to give extra flavour. Photo to be posted

**Jubes** August 20, 2012

I made this for lunch today - you MUST add garlic and ginger (1 ts of each). A great base recipe. Made for ZWT8, The Fearless Red Dragons.

cookingpompom August 17, 2012

Very enjoyable soup and a great way to use up our garden pumpkin that I roasted & froze in the fall. The only thing I would do differently is to use broth instead of plain water, it was just missing that base flavour to me. I guess a lot depends on the curry paste you use - I used a homemade one (Korma Curry Paste), which was very mild and not concentrated like the jarred due to that I used a lot more than 2 tsp. Nice belly warming spicy soup!

magpie diner January 15, 2011

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