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Pumpkin curry soup

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Adjust Servings:
1 Butternut squash
2 Potatoes
1 Onions
3 cloves of Garlic
1 Chili
2 tablespoons of Curry powder
1.5 litres of Vegetable stock

Nutritional information


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Pumpkin curry soup

  • 30 minutes
  • Serves 5
  • Easy




Easy pumpkin curry soup

Admit it, at one point or another we’ve all had that kind of Autumn day where nothing seems to go right. Your hair looked fabulous, and then you step outside and rain is pouring down. In fact, it’s been raining all day. It’s dark and cold and you just wished you were in bed instead of at work. In bed with a good book and a warm cup of tea. And for lunch perhaps something warm and cozy, something that will instantly make you feel better. And that’s why I want to share my pumpkin curry soup.

But you don’t want to take a long time cooking. And what’s more Autumn-y than pumpkins? Thats’s right, nothing.


You might be thinking, why curried pumpkin soup? Why make it harder? Let me tell you that adding that spoonful of curry powder will instantly give this soup a needed kick! It will give off some great flavours you might not be used to.


This pumpkin curry soup gets it creamyness from potatoes! Not from coconut milk or any vegan heavy cream replacement. This is what makes the soup extra filling. And if you make enough, you can have it for dinner again, maybe even for lunch the next day!


I use a butternut squash. And to be honest I haven’t tested other pumpkins yet. I think this recipe is perfect and comforthing. It gave me a comforting feeling, the feeling you get when you smell or taste something that reminds you of a happy time. It almost has a sentimental feeling, as if my mother or grandmother used to make this soup.

And when I have another one of those days, I will make this soup and I will feel warm inside. Warm, cozy and comfortable. And I hope that when you make this soup, it gives you the same feeling because it is one of the best feelings you can get.



Peel and cut the potatoes into equal sized chunks.
Peel and slice the onion and garlic.
Finely slice the chili pepper.


With a knife, stab into the squash and put into the microwave for 2 minutes.
This will help you peel the squash more easily.


Carefully remove the squash from the microwave and wipe off any access liquid. Be careful though, the squash might be very hot!
Then peel the squash and cut off the top and bottom.
Cut the squash into half.
The lower half of the squash is where the seeds are so cut the lower half in half and scoop out all of the seeds.
Then proceed to cut into large wedges and cut these into equal sized blocks as well.
Do the same with the top half of the squash.


In a large pot, heat up a splash of water and add in the garlic, onion and chili.
Saute until the onion is translucent.
Add in another splash of water and then add in the curry powder.


Add in the squash, potatoes and the vegetable stock and let it come to a boil.
Once boiling, turn down the heat a little and simmer until the squash and tomatoes are fork tender. This will take around 15 minutes, but occasionally check.


Blitz everything together.
Taste and adjust to your liking!


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