Curry Pumpkin Soup

Curry Pumpkin Soup

Ready in 45 minutes
8 review(s) averaging 4.6. 75% would make again

Top-ranked recipe named "Curry Pumpkin Soup"

Share it:

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

"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

Ingredients

Are you making this? 
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.

Credits

Added on Award Medal
Calories Per Serving: 155 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Curry Pumpkin Soup

I'd rate it:


sign in to add your comment

Learn more

Pumpkin Soup

Recipe ideas by email


Reviews

Add yours!

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 1 year ago
Skypilot578 1 year ago
Excellent! Flavorful and great texture.
Patater 1 year 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 1 year ago
My 17year old son loved this soup! It got spicier as the meal progressed.
neverleavinsd 1 year ago
Yummo!
CheeseMonster 4 years ago
This is a good alternative to always using peanut butter.
Plnkdh 4 years 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 5 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free