Warming Curried Pumpkin Soup
10 September 2024
•
By Sammy
Recipe
Autumn
This recipe is supplied by our friends at The Pumpkin Patch East Bergholt. It’s adapted from a curried parsnip soup found in a fabulous 70's cookbook! It’s only lightly curried and the creamy, silky’ness of the soup is perfect for warming you up on a blustery autumn day.
Ingredients
- • 1 medium pumpkin
- • oil (I've used Hillfarm Oils rapeseed oil)
- • salt & pepper (I've used Maldon Sea Salt)
- • 1 large onion
- • 1 to 2 garlic cloves roughly chopped
- • 4 teaspoons of mild curry powder
- • 300ml stock (chicken or veg works best)
- • 200ml cream
Method
- • Preheat the oven to 160c
- • Cut the pumpkin in half and remove seeds (keep these for toasting later).
- • Roughly chop the pumpkin, place on a baking tray, drizzle with oil and sprinkle with salt & pepper.
- • Place baking tray in the oven for 45mins or until the flesh is soft.
- • Meanwhile add a little oil to a heavy bottomed pan and fry the onion and garlic until soft.
- • Add the mild curry powder and coat. Cook for a further 5-10mins.
- • When cooked remove the pumpkin from the oven and carefully scoop the flesh into a large bowl or blender add the cooked onion and garlic to the mix.
- • Pour in a little stock at a time and blend till smooth.
- • Return to the heavy bottomed pan and add warm. Once warm add the cream and stir through.
- • Serve up with some crusty bread and a sprinkle of toasted pumpkin seeds...or just throw it in a thermos flask ready for a blowy autumn walk/chilly bonfire night!
This dish is great to freeze in batches that can be re-heated as and when you need them. We love popping it in a flask and taking it on autumnal beach walks and adventures.
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