Roasted Pumpkin Curry Soup


“This super simple roasted pumpkin curry soup is an unadulterated hit of pure pumpkin.”

This super simple roasted pumpkin curry soup is an unadulterated hit of pure pumpkin. Roasting the pumpkin, as opposed to boiling them, helps to draw the moisture out, and produce a delightfully charred and nutty flavour. As a result, it gives this soup a concentrated punch of pumpkin.

To elevate the soup even further, ground cumin seed, sautéed onions and thin coconut milk are added. Finally, it is garnished with a few chunks of pumpkin pieces and voila, you’ve got yourself a super simple and creamy pumpkin curry soup!

Roasted Pumpkin Curry Soup

Recipe by George AlexanderCourse: Soups and StartersCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes

This super simple roasted pumpkin curry soup is an unadulterated hit of pure pumpkin.

Ingredient

  • 1.2kg pumpkin, peeled and chopped into large cubes

  • 1 tbsp coconut oil

  • 1 medium onion, diced 

  • 1 green chilli, chopped finely

  • 1/2 tsp cumin powder 

  • 1/2 tsp turmeric

  • 700ml vegetable stock, or same measure of water with 2 stock cubes

  • 150ml thin coconut milk

Directions

  • Heat the oven to 180c fan/gas 4. Bake the cubed pumpkin for 40-45 mins or until the pumpkin is tender. Remove from the oven and set aside. 
  • Heat coconut oil in a pot and sauté onions until softened. Add green chilli, cumin and turmeric powder, sautéing for a further minute. Pour into the pot vegetable stock and add the pieces of roasted pumpkin.
  • Allow the soup to simmer for 5 minutes. Mash the pumpkin to thicken the soup, then add the coconut milk and simmer for a couple more minutes. Remove from the heat and serve.

Notes

The consistency of the soup can be different depending on the size of the flame, its simmering time, etc. If so, add more or less water to get the soup to a consistency you prefer.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.

If you love this roasted pumpkin curry soup, then why don’t you check out our other vegetarian recipes? Like these creamy roasted cauliflower and garlic soup.

Recipes consulted during the making of this recipe: mathanga cherupayaru kootu recipe from malayali.me and mathanga erissery from mariasmenu.

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  1. Pingback: How to Make Spinach and Lentil Curry Soup | pestleandspice

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