A spicy and healthy alternative to traditional pumpkin soup. This soup uses curry flavours in place of the the usual creaminess.


  • onion, diced
  • pumpkin, chopped (skin removed)
  • 1 or 2 potatoes, chopped
  • salt and pepper
  • curry powder
  • cumin
  • nutmeg
  • chicken or vegetable stock


Fry onion. Add pumpkin, potatoes, water, stock and spices. Simmer for an hour until pumpkin is soft. Season with salt and pepper. Remove from the heat and let cool a little. Blend until smooth. Serve with crusty bread and a bit of grated cheese on top.

Left-overs can be used to pour over pasta (I like it with spinach and ricotta ravioli best) or used to make pumpkin lasagne.

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