Curried pumpkin soup
Serves 4 - 6
Easy
Prep:
Cook:
Enjoy autumn in a bowl with our comforting pumpkin soup. Easy to make, it freezes well, so you can keep some for evenings when you don’t have time to cook
Skip to ingredients
Units:
- 2 tbsp neutral-tasting oilsuch as vegetable
- 30g unsalted butter
- 1 onionfinely chopped
- 2 garlic clovescrushed
- 1 thumb-sized piece of gingerpeeled and finely grated
- 2 tbsp medium curry powder
- 1 tsp ground turmeric
- 1 kg pumpkinor squash, peeled, deseeded and cut into 5cm chunks (about 800g prepared weight)
- 2 tbsp tomato purée
- 1.1 litres vegetable stock
- 80ml double cream
To serve
- 60g unsalted butter
- 2 tsp cumin seeds
- small handful of corianderfinely chopped, or leaves picked
- thick Greek-style yogurtto serve
Nutrition: Per serving (6)
- kcal293
- fat24g
- saturates13g
- carbs14g
- sugars7g
- fibre4g
- protein3g
- salt0.52g
Method
step 1
Heat the oil and butter in a large, heavy-based pan over low-medium heat and fry the onion with a pinch of salt for 8-10 mins, or until golden brown. Add the garlic and ginger, and cook for 2 mins. Stir in the curry powder and turmeric, and cook for a further minute. Tip in the pumpkin, tomato purée and stock, stir, then bring to a simmer. Cover and cook over a medium heat for 20-25 mins, or until the pumpkin is easily pierced using the tip of a cutlery knife.
step 2
Remove from the heat and blitz the soup using a hand blender until smooth, then stir through the cream and season with salt. Once cool, will keep frozen for up to three months.
step 3
For the topping, melt the butter in a pan over a low heat and fry the cumin seeds for 2 mins until fragrant. Season with salt. Ladle the soup into bowls, then drizzle over the cumin butter and top with the coriander and yogurt.
