Pumpkin Week: Curried Pumpkin Soup - Sweet Potato Chronicles - Sweet Potato Chronicles

Pumpkin Week: Curried Pumpkin Soup

We must like pump­kin around here…  Although it was obvi­ously nei­ther right nor true, Ben and I let Esme con­vince us that she needed to bring in a carved Jack-0-latern to school on Mon­day. So a cou­ple of palm sized pump­kins were pur­chased (one for Julian, of course), then Esme and Ben spent the rest of the after­noon design­ing and carv­ing a pump­kin princess — she's got a tiara! When we deliv­ered her to school on Mon­day her teacher had no idea what she was doing there. Yeah, big sur­prise, pump­kins were booked for Hal­loween. Still, I loved the twist Esme gave her Jack-o-lantern.
As much as I love all the pump­kin desserts that pop up this time of year, like pies and squares, I also like to give it an unex­pected home in a savoury dish. And since the tem­per­a­tures have been dip­ping I've been think­ing of soups. This is one of the eas­i­est soups I've ever made. One cut­ting board, one pot, one can opener and you're done. It smells amaz­ing as it's bub­bling away on the stove and the mel­low sweet­ness appeals to kids and par­ents alike. Why not dou­ble it up and keep some in the freezer? It would be per­fect to serve at a win­ter din­ner party.
Cur­ried Pump­kin Soup

1 onion, diced
1 or 2 glugs of olive oil
2 cloves of gar­lic, minced
1 tsp gin­ger, minced
1 tsp cumin
1 tsp ground corian­der
1 tsp curry pow­der
1 tsp salt
1 x 14 oz. pump­kin puree (not pump­kin pie puree!)
2 cups low-sodium veg­etable or chicken stock
1 cup water
1 x 14 oz. coconut milk (I went with light for all the flavour and less fat)
Warm olive oil in a large pot over medium heat. Add your minced onions and gar­lic until they begin to soften and your kitchen starts smelling great. Now add all of the spices. Stir them into the onion mix and let them cook for a few min­utes. Keep stir­ring so they don't start to stick to the bot­tom of your pot.
Empty your pump­kin puree into the pot and give it a mix with the onions and spices. Now add the stock, water and coconut milk. Stir every few min­utes as you let it all sim­mer for about 20 min­utes. Don't let it get too hot or the coconut milk may split. Turn off the heat.
Allow the soup to cool a bit before either putting into the blender in batches to puree or just giv­ing a whiz with a sub­mer­sion blender (like a Braun hand held) which is what I did. Usu­ally the don't splash but do let it cool a bit just in case. Warm again just before serving.


  1. Divya says:

    I love the idea of using coconut milk in the soup for creami­ness. I would never have thought of pair­ing pump­kin and coconut!

  2. […] I’ve been try­ing out some new recipes and the win­ner so far is Pump­kin Curry Soup, with Sweet Potato Scones.  Nuni loved it and didn’t even com­plain about there not being any […]

  3. Ceri Marsh says:

    Glad you had suc­cess with them!

  4. […] of day to day ingre­di­ents with a health­ier alter­na­tive. This time, I found an amaz­ing recipe from Sweet Potato Chron­i­cles that I just had to […]

  5. […] Cur­ried Pump­kin Soup is a sat­is­fy­ing and yummy lunch in the Win­ter months. If you felt like clean­ing two pots you could go the grill cheese route with it as well. […]

Post a Comment

Your email is never shared. Required fields are marked *


Keep me up to date, sign me up for the newsletter!