Curry Pumpkin Soup

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  • 1 medium grey skinned pumpkin
  • 5 medium potatoes (floury)
  • 1 kumara
  • 2 large onions
  • 1 head of garlic
  • 4 chicken stock cubes
  • 6 cups water
  • 1-2 tablespoons hot curry powder
  • 1 can lite coconut milk
  • Pepper & salt to taste




Preheat oven to 180. Peel the potatoes, kumara and onions but not the pumpkin at this stage. Chop the pumpkin and potatoes etc. into pieces as you would when preparing a roast. Place them into a roasting dish with the onions and the garlic cloves scattered around, sprinkle liberally with olive oil and give the pan a good shake to ensure all vegetables are covered. Place in the oven and roast for approximately 45 minutes (or until cooked). While cooking, mix together the water and chicken stock.
Once cooked remove from the pan and cool on absorbent paper. Peel the pumpkin when it is cool enough to handle and remove any burnt or crispy bits from the other vegetables, including the 'paper' from the garlic cloves. Place in blender with half the stock and mix in batches processing until smooth. The mixture should be quite thick. Pour into a large pot with the remaining stock and mix well. Heat gently, adding the curry powder and salt and pepper to taste. Add the coconut cream before serving with crusty garlic bread if desired.


The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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