Total Time
Prep 10 mins
Cook 30 mins

This is incredibly budget friendly, and delicious served with garlic bread and/or a green salad.

Ingredients Nutrition


  1. Saute the garlic, curry paste and pumpkin until frangrant. The oil in the paste should eliminate the need for any extra - if it appears to be sticking, add a little water.
  2. Pour in the water and crumble in the stock cubes. Bring to the boil, then lower heat and simmer for 20-30 minutes or until pumpkin is tender.
  3. With a fork, mash some of the pumpkin roughly to achieve a thick, rustic texture.
  4. Simmer for another 5 minutes or until slightly thickened. If it looks watery, continue to simmer for another 5 minutes.
  5. Serve garnished with the herbs.


Most Helpful

Really great. I used veggie stock, but everything else as written. Yummy and easy. Thanks.

Kaissa63 April 09, 2008

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