Pumpkin Soup With Curry and Basil

Recipe by Lalaloula
READY IN: 50mins


  • 2
    tablespoons oil
  • 1
    teaspoon sesame oil
  • 4 -6
    teaspoons curry powder (use as much as you feel youd like)
  • 1
    big garlic clove, minced
  • 3
    small spring onions, sliced
  • 1
    medium hokkaido squash, diced (ca. 950 g prepared)
  • 1 13
    liters hot water, might need more
  • salt and pepper
  • 10
    leaves fresh basil, chopped


  • Heat oil and sesame oil in a big cast iron pan.
  • Add curry powder and garlic. Saute for a minute or so until curry is fragrant and garlic lightly browned. Add onions and squash/pumpkin and saute a little longer.
  • Pour over enough hot water to cover veggies. Let simmer covered for about 30 minutes until squash/pumpkin is tender (This step might take longer depending on what type of squash/pumpkin you use).
  • When everything is done, puree soup to desired consistency using a hand-held blender. You might need to add more water.
  • Season with salt and pepper to taste.
  • Just before serving add a tbs or so of the chopped basil to each bowl of soup.