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.

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!


Ingredients

roasted pumpkin

  • 1.2kg pumpkin (Jarrahdale pumpkin variety), peeled and cut into 2 inch chunks (keep 200g roasted pumpkin aside for garnish)
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt flakes
  • 1/4 tsp black pepper powder
  • 1 tbsp coconut oil

the pumpkin soup 

  • 1 tsp coconut oil
  • 1 medium white onion, diced
  • 1 inch ginger, chopped finely
  • 1 green chilli, chopped finely
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/4 tsp black pepper powder
  • 5-6 cups vegetable stock (or same measure of water with 1 vegetable stock cube)
  • 1/2 cup thin coconut milk

tempering

  • 1 tbsp coconut oil
  • 1 tsp brown mustard seeds
  • 1 shallot, sliced thinly

(* 1 Tsp = 5ml, 1 Tbsp = 15 ml, 1 Cup = 250 ml)


How to make Roasted Pumpkin Curry Soup

1. Preheat the oven to 200°C/180°C fan/Gas Mark 6.

2. Onto a parchment lined baking tray, lay the chunks of pumpkin and sprinkle nutmeg, salt, pepper and 1 tbsp of coconut oil. Coat the pumpkin pieces evenly and spread them across the baking tray leaving gaps between pieces.

3. Roast the pumpkin pieces for 35-40 minutes or until the pumpkin is completely tender and develops a slight char on its edges. Remove from the oven and set aside. Set aside 1/6 of the pumpkin pieces into a separate bowl for the garnish.


4. Heat coconut oil in a heavy bottomed pot over a medium flame. Once the oil has warmed, add the onions and sauté until they have softened.


5. Then add ginger, green chilli, turmeric powder, cumin powder and black pepper powder and sauté for a further 60 seconds.


6. To the pot add the roasted pumpkin pieces and vegetable stock and allow the contents to come to a simmer. Cover with a lid and simmer for 10-15 minutes on a low flame.


7. Then mash the roasted pumpkin pieces until the soup develops a smooth consistency. Add the coconut milk and simmer for a final 60 seconds. Remove from the heat.


8. To finish, heat coconut oil in a heavy bottomed pan over a medium flame. Once the oil has warmed, add the mustard seeds, and within 10 – 30 seconds the seeds should begin to splutter. Next add the sliced shallots and sauté for 2-3 minutes, or until the shallots take on a caramelised colour.


9. Pour in the tempered ingredients and stir well. Garnish with the reserved chunks of roasted pumpkin and serve.


Tips on making the best Roasted Pumpkin Curry Soup

Roasting the pumpkin pieces – If the baking tray is becoming too crowded, use a second baking tray. A crowded baking tray will cause the pumpkin pieces to steam rather than roast, and the pumpkin won’t develop that lovely roasted charred flavour you’re looking for.

Consistency of the soup – This will depend on your taste preference. If you prefer your soup to be runnier, then simply add more water to the soup. Similarly, if you like your soup to be a little thicker, then simmer the soup a little longer so the liquid evaporates. 

Blend vs mash – This recipe recommends that you mash the pumpkin soup at the end of the cooking. This helps puree the pumpkin and thicken the soup, whilst leaving a few smaller chunks of pumpkin intact, creating a more wholesome and heartier textured soup. Although if you rather have a smoother and silkier texture to your soup, give it a whizz with a hand-held blender.


What pumpkin should I use? 

Pumpkin simply refers to several types of winter squash. I would recommend you use any type of edible pumpkin or butternut squash. The variety I’ve used in making this recipe is called Jarrahdale. 

It has a blue-green skin and a mild, slightly sweet, almost fruity, golden-yellow flesh that’s highly aromatic. It is great for roasting and making soups. 

Though here are some other edible squash/pumpkin options you could try out also:

  • Acorn Squash 
  • Turban Squash
  • Butternut Squash
  • Fairytale Pumpkin 
  • Cinderella
  • Speckled Hound

Should I peel my pumpkin?

Yes, it is important that you peel the skin off from your pumpkin. The skin is rather tough and it will struggle to soften properly when cooked. So when you come to puree the soup you will inevitably be left with hard bits in the soup.


Whole pumpkin or canned pumpkin?

Both are equally acceptable. To get a satisfying roasted pumpkin flavour, roasting fresh pumpkin pieces would be the way to go. However if you’re pressed for time don’t feel bad if you use canned pumpkin puree. I think it works well also. If you decide to use pumpkin puree, then simply substitute the same measure of pumpkin in the recipe for the canned pumpkin puree.


Similar dishes that you could try

Is this recipe making your mouth water? Why not check out some of these other vegan recipes!

Sambar – Lentil & Vegetable Curry

Tasty Vegan Chili

Indian Cauliflower Tray Bake

Vegan Black Bean and Fennel Meatballs

Vegan Green Lentil and Spinach Curry


How to enjoy your bowl of soup

You can serve the soup by garnishing it with the reserved chunks of roasted pumpkin, a drizzle  of coconut milk and a light grate of nutmeg. It can be enjoyed on its own or alongside some warmed and buttered crusty bread to soak up that glorious soup.


Storing Suggestions

You can refrigerate your Roasted Pumpkin Curry Soup in an airtight container for 3 to 4 days. Similarly, if you’re thinking of freezing the soup, when properly stored it will keep well for up to 3 months. 


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Roasted Pumpkin Curry Soup

Roasted Pumpkin Curry Soup

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.
AuthorGeorge Alexander
PREP TIME20 minutes
COOK TIME1 hour
TOTAL TIME1 hour 20 minutes
Servings4 (servings)
CourseAppetizer Main Course Soup
CuisineGluten-Free Healthy Indian Soups & Stews Vegan
KeywordCurried Pumpkin Soup Roasted Pumpkin Soup Vegan Soups
Calories218 kcal

Ingredients

ROASTED PUMPKIN

  • 1.2 kg jarrahdale pumpkin (peeled and cut into 2 inch chunks, keep 200 g roasted pumpkin aside for garnish)
  • 1/4 tsp nutmeg
  • 1/2 tsp sea salt flakes
  • 1/4 tsp black pepper powder
  • 1 tbsp coconut oil

THE PUMPKIN SOUP

  • 1 tsp coconut oil
  • 1 medium white onion (diced)
  • 1 inch ginger (chopped finely)
  • 1 green chilli (chopped finely)
  • 1/2 tsp turmeric powder
  • 1 tsp cumin powder
  • 1/4 tsp black pepper powder
  • 5-6 cups vegetable stock (or same measure of water with 1 vegetable stock cube)
  • 1/2 cup thin coconut milk

TEMPERING

  • 1 tbsp coconut oil
  • 1 tsp brown mustard seeds
  • 1 shallot (sliced thinly)

Instructions

  • Preheat the oven to 200°C/180°C fan/Gas Mark 6.
  • Onto a parchment lined baking tray, lay the chunks of pumpkin and sprinkle nutmeg, salt, pepper and 1 tbsp of coconut oil. Coat the pumpkin pieces evenly and spread them across the baking tray leaving gaps between pieces.
  • Roast the pumpkin pieces for 35-40 minutes or until the pumpkin is completely tender and develops a slight char on its edges. Remove from the oven and set aside. Set aside 1/6 of the pumpkin pieces into a separate bowl for the garnish.
  • Heat coconut oil in a heavy bottomed pot over a medium flame. Once the oil has warmed, add the onions and sauté until they have softened.
  • Then add ginger, green chilli, turmeric powder, cumin powder and black pepper powder and sauté for a further 60 seconds.
  • To the pot add the roasted pumpkin pieces and vegetable stock and allow the contents to come to a simmer. Cover with a lid and simmer for 10-15 minutes on a low flame.
  • Then mash the roasted pumpkin pieces until the soup develops a smooth consistency. Add the coconut milk and simmer for a final 60 seconds. Remove from the heat.
  • To finish, heat coconut oil in a heavy bottomed pan over a medium flame. Once the oil has warmed, add the mustard seeds, and within 10 – 30 seconds the seeds should begin to splutter. Next add the sliced shallots and sauté for 2-3 minutes, or until the shallots take on a caramelised colour.
  • Pour in the tempered ingredients and stir well. Garnish with the reserved chunks of roasted pumpkin and serve.

Nutrition

Calories: 218kcal (11%) Carbohydrates: 31g (10%) Protein: 5g (10%) Fat: 11g (17%) Saturated Fat: 8g (50%) Sodium: 634mg (28%) Potassium: 1137mg (32%) Fiber: 3g (13%) Sugar: 13g (14%) Vitamin A: 512IU (10%) Vitamin C: 74mg (90%) Calcium: 8mg (1%) Iron: 17mg (94%)

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 #pestleandspiceuk.

Be sure to subscribe to my newsletter for the latest recipes and follow along on Facebook, Instagram and Pinterest!

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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