Spiced pumpkin soup

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A spiced pumpkin soup to lift us from the winter doldrums, this simple recipe from Monica Shaw is bound to warm the cockles. Included here is a recipe for making your very own curry powder to give the perfect blend of spice to the dish.

First published in 2015

Of course, curried pumpkin soup is a classic, but this recipe takes it up a notch by using homemade curry powder which is such a huge step above from the shop-bought stuff. Freshly ground whole spices are intensely more fragrant and flavoursome than pre-ground spices, which quickly go stale while sitting on the shelf.

The soup itself is very simple - you need little more than pumpkin (or other winter squash), onion, oil or butter, water and of course, the curry powder, which itself isn’t spicy so if you’d like a bit more heat in your pumpkin soup, feel free to add some cayenne or a chopped red chilli. I love this soup garnished with Greek yoghurt and toasted pepitas (pumpkin seeds), but a good vegan standby is coconut milk and chopped coriander.




Spiced pumpkin soup

  • 3 tbsp of butter, coconut oil or a neutral oil like grapeseed
  • 1.4kg pumpkin, or other winter squash (crown prince, butternut, kabocha etc.) peeled and cut into 2-3cm cubes
  • 1 onion, chopped
  • 1 tbsp of curry powder, (see below)
  • 1.1l vegetable stock, or water

Optional garnishes

Homemade curry powder


To make the curry powder, place all of the ingredients (except the fenugreek) to a medium frying pan over a medium heat. Cook for a few minutes, shaking the pan occasionally, until lightly toasted and fragrant. During the last few moments, add the fenugreek
Allow everything to cool and then grind to a fine powder (you can use a high-powered blender for this, or a spice or coffee grinder). Store in a well-sealed container. This will keep nicely for a few months
To make the soup, place the butter or oil in a large pan on medium-high heat. When hot, add the pumpkin and onion and cook, stirring occasionally, until the onion is soft
Add 1 tablespoon of curry powder and sprinkle with a little salt and pepper. Stir and cook until fragrant for a minute or so. Add the stock, bring to a boil, then lower the heat and simmer until the pumpkin is totally soft (for approximately 30 minutes)
Blitz the soup with an immersion blender or jug blender. If using a jug blender, allow the soup cool a little as hot liquids can be explosive when blended. Serve hot with garnishes of your choice
First published in 2015

Monica Shaw's mission is to enable people to feel awesome, through food, life, work and play.

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