Curried Pumpkin Soup


  • 30 g butter
  • 25 g plain flour
  • 15 g curry powder
  • 950 ml vegetable broth such as marigold
  • 900g cooked pumpkin
  • 355 ml single cream
  • 30 ml soy sauce
  • 10 g sugar
  • salt and pepper to taste


  • Preheat oven to 190C.
  • Cut thepumpkin into wedges, remove seeds and then bake, skin side down, for approx 1 hour. Allow to cool then remove skin and mash pumpkin flesh.
  • Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes, or until seeds begin to brown (I cheated and used prepared pumpkin seeds, because I hate shelling them.)
  • Melt butter in a large pot over medium heat, then stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble.
  • Gradually whisk in the broth, and cook until thickened.
  • Stir in the cooked pumpkin and cream. Season with soy sauce, sugar, salt, and pepper to taste. Bring just to a boil, then remove from heat.
  • Garnish each serving with roasted pumpkin seeds.

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