Simple, practical, and full of everyday flavour, Curried Pumpkin Soup is a vegan, vegetarian World soup made with sugar pumpkin [around 1 cup + 1 tbsp pumpkin puree], garlic cloves, and onion in about 75 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.