Curry Pumpkin Soup

Curry Pumpkin Soup

9 reviews, 4.7 star(s). 78% would make again

Ready in 45 minutes

A quick and easy soup, perfect for a cold day.

Ingredients

1 kilogram Pumpkin; chopped
3 Potatoes; chopped
1 Onion; chopped
1 clove Garlic; crushed
1/3 cup Red curry paste
400 mililiters Coconut milk
2 cups Vegetable stock
Yoghurt, natural
Pepper, cracked black; to taste

Original recipe makes 6

Servings  

Preparation

Cook onion and garlic in oil until soft.

Stir in curry paste and cook for 1 minute.

Add pumpkin, potatoes, coconut milk and stock.

Bring to boil and simmer for 15 minutes.

Puree in batches.

Serve with yoghurt and pepper.

Notes

There is no need to be exact with ingredients. I usually use butternut pumpkin, but any kind will do. Adjust the amount of curry paste to suit your own taste.

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Reviews

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Excellent. Halved the amount of curry paste for the somewhat sensitive palates of my family, used chicken stock instead of veg, added in 1 tablespoon of Thai fish sauce for extra umamu. Yoghurt is fine, but instead of pepper I use koriander leaves (cilantro).
evanherk 1y ago

Its a good recipe but since I don't use the metric system it was a little challenging. Used a can of coconut milk and added some jalapeno pepper to give a kick. This is probably meant for a more experienced cook than me.
Aimeelady 2y ago


Excellent! Flavorful and great texture.
Patater 2y ago

Very tasty, with just enough spiciness! Came out very thick, may need some water/veggie broth to thin it out a bit. Had ours with some pumpkin seeds for garnish instead of the yogurt!
tm4girl 3y ago

My 17year old son loved this soup! It got spicier as the meal progressed.
neverleavinsd 3y ago

Yummo!
CheeseMonster 6y ago

This is a good alternative to always using peanut butter.
Plnkdh 6y ago

There is no need to be exact with ingredients. I usually use butternut pumpkin, but any kind will do. Adjust the amount of curry paste to suit your own taste. [I posted this recipe.]
SassySW 7y ago

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