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Warming Curried Pumpkin Soup

This recipe is adapted from a curried parsnip soup found in my grandmother's fabulous 70's cookbook! It’s only lightly curried and the creamy, silky texture of this soup is perfect for warming you up on a blustery autumn day.

I often take this soup with me in a flask when I'm out for a day. It also freezes well and you can keep a stock in the freezer for a tasty treat throughout the year.


  • 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


  1. Preheat the oven to 160c

  2. Cut the pumpkin in half and remove seeds (keep these for toasting later).

  3. Roughly chop the pumpkin, place on a baking tray, drizzle with oil and sprinkle with salt & pepper.

  4. Place baking tray in the oven for 45mins or until the flesh is soft.

  5. Meanwhile add a little oil to a heavy bottomed pan and fry the onion and garlic until soft.

  6. Add the mild curry powder and coat. Cook for a further 5-10mins.

  7. 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.

  8. Pour in a little stock at a time and blend till smooth.

  9. Return to the heavy bottomed pan and add warm. Once warm add the cream and stir through.

  10. 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!

Serve with wedges of buttery, crusty bread...try the crusty loaves from East Bergholt Bakery!

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