Lightly curried pumpkin soup

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lightly curried pumpkin soupThis recipe was adapted from “The Margaret Fulton Cookbook”, published in 1968. The original recipe used unsalted butter and suggested that cream might be added at the end.

lightly curried pumpkin soup

Lightly curried pumpkin soup

Course Main Course, Soup
Cuisine American, Australian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Author Susan


  • 30 g butter
  • 1 onion finely chopped
  • 2 cloves garlic crushed
  • 750 g pumpkin peeled and seeded
  • 2 cups chicken stock
  • 2 cups water
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt to taste
  • 1 teaspoon fresh ground black pepper to taste
  • 1 tablespoon chives snipped or 1 tablespoon torn coriander leaves or 1 tablespoon chopped parsley or 1 tablespoon shallots or 1 tablespoon pepitas to garnish


  1. Melt butter in large saucepan.
  2. Saute onion and garlic until soft.
  3. Add curry powder and fry very gently for a minute or so.
  4. Add pumpkin, chicken stock and water.
  5. Boil and simmer, covered for 15 minutes until the pumpkin is tender.
  6. Cool slightly and puree using a food processor, blender, or immersion blender.

  7. Season with salt and pepper to taste.
  8. Add more chicken stock or water if required.
  9. Reheat gently and ladle into bowls.
  10. Top with your garnish of choice.

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