Pumpkin Soup With Curry and Basil

"My sis and me came up with this soup one day, cause we had to use up some fresh basil so that it would not go to waste. Its an unusual combination, but very tasty. Spicy and warming with a fresh green touch from the basil. I hope youll enjoy it! :) You may use any pumpkin/squash you like, but please note that hokkaido squash has an edible peel. If your squash does not, make sure to peel it."
photo by I'mPat photo by I'mPat
photo by I'mPat
photo by PaulaG photo by PaulaG
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:


  • 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.

Questions & Replies

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  1. Anita
    Good soup, I have done as described, just half, with 2 tsp of curry powder, it turned out both sweet and spicy. For me was great, for my DH, who is not a big fan of spicy, was a bit too much. Will make again, it's fast and easy
  2. I'mPat
    WOW great soup I used butternut pumpkin (ended up with 1.5k of pumpkin) so upped the rest of the ingredients by half again (used 7 teaspoons of a hot madrass curry). The DS and I enjoyed this as our dinner (the DS polished of 2 large bowls and me 1 and still had 8 cups worth left over for the freezer) along with recipe #417696. Thank you Lalaloula for a great pumpkin soup, made for Everyday a Holiday.
  3. PaulaG
    I followed Andi's lead and used canned pumpkin. It really made this soup easy to put together for dinner guests. Since I was using canned pumpkin, I opted to use vegetable stock for additional flavor. The curry adds a nice zip. Everyone really enjoyed it. I may add a dollop of plain yogurt to the center next time around. Made for *Soups On* in the Diabetic Forum.
  4. Andi Longmeadow Farm
    What a perfect way to enjoy a snowy day on the farm! I was smitten with this taste, the pumpkin, the curry, and the basil made such an all over flavor sensation. I snipped some of the spring onion along with the basil on top, and added a dab of sour cream to the top too. The pumpkin was canned, and already pureed, so it made it even easier. What a great soup, one that we will use quite often! Made for *Everyday is a Holiday* December 2009
  5. Karen Elizabeth
    We loved this soup, thick and warming with marvellous curry undertones!!! I had to buy ready peeled and cubed pumpkin, so I was glad you mentioned the quantity! Very easily prepared, we enjoyed this on a cool rainy night, with homemade rye bread, on the first night it served 4 easily, and I had enough left for DH and I to enjoy again the next night, thinning it a little with some stock since it thickened overnight in the fridge. The curry flavour came through extremely well on the second day!! :D A lovely soup, thanks for sharing your recipe!!!



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