Smarter cooking for busy people

Lightly Curried Pumpkin Soup

lightly curried pumpkin soupLightly Curried Pumpkin Soup

This recipe was adapted from “The Margaret Fulton Cookbook”, published in 1968.

For a vegetarian soup, use vegetable stock instead of the chicken stock in the recipe.

Timesaving tips:

  • Use garlic paste instead of crushing garlic cloves.  It tastes the same with no mess or cleanup.
  • Use ready peeled and chopped pumpkin pieces available from supermarkets

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 teaspoons garlic paste
  • 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 paste until soft.

  3. Add curry powder and fry gently for a minute or so.

  4. Add pumpkin, chicken stock and water.
  5. Bring to the boil, then simmer, covered for 15 minutes or until the pumpkin is tender.

  6. Cool slightly and blend until smooth, using a stick 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.

Recipe Notes

This recipe was first published on - Smarter cooking for busy people.

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