Curried Pumpkin Soup topped with spicy roasted pumpkin seeds is my new favorite fall dinner!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 65 minutes
  • Total time: 75 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: World

Ingredients

  • 1 sugar pumpkin [around 1 cup + 1 tbsp pumpkin puree]
  • 2-3 garlic cloves (chopped)
  • 1 onion (roughly chopped)
  • 1 teaspoon curry powder
  • ¼ teaspoon roasted cumin powder
  • 2 teaspoons olive oil
  • salt and pepper (to taste)
  • ½ cup milk [or use coconut milk for vegan version]
  • 1.5 cups water
  • 1 teaspoon sugar
  • 1 bay leaf

Topping

  • spicy roasted pumpkin seeds
  • cream
  • chopped cilantro

Method

  1. Cut your sugar pumpkin into 2 halves. Scoop out the seeds and guts.
  2. Brush little oil on top and place the pumpkin onto a baking sheet with the cut side facing down.
  3. Roast at 350 F degrees for 45-50 minutes. Remove from oven and let the pumpkin cool down a bit. Then peel off the skin and scoop out the flesh. Set aside in a bowl.
  4. In a pan heat some oil on medium heat. Once oil is hot add bay leaf and cook for a minute. Then add garlic and chopped onion. Cook for 2-3 minutes.
  5. Add the pumpkin puree/flesh, roasted cumin powder, curry powder and salt and pepper. Also add sugar and give a good mix. Add water and milk and adjust the consistency as desired.
  6. Let the soup come to a boil and then let it boil for 6-7 minutes.
  7. Switch off the flame and let it cool down a bit (or use your immersion blender). Transfer the mixture to a blender and blend to a smooth paste. Transfer the soup back to the pan, using a strainer to remove any bigger particles. Check seasoning and let the soup simmer for additional 5 minutes.
  8. Top the pumpkin soup with chopped cilantro, cream and spicy roasted pumpkin seeds and enjoy!

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.