Curried Pumpkin Soup Recipe


  • 1 Tbsp olive oil
  • 1 brown onion, peeled and finely chopped
  • 1 brown onion, peeled and finely chopped
  • 1-inch piece ginger, peeled and finely grated
  • 2 Tbsp curry powder
  • 1/2 Queensland blue pumpkin, peeled and coarsely chopped
  • 1 brushed potato, peeled and diced
  • 4-6 cups chicken stock
  • 1/2 tsp salt
  • Freshly ground pepper to taste
  • 2 Tbsp heavy cream
  • Extras:
    • Toasted pumpkin seeds
    • Sesame
    • Sunflower seeds, or crispy fried onions to sprinkle on soup


  1. In large soup pot, add olive oil, onion, and grated ginger and cook, stirring occasionally, for 5-7 minutes, or until onion is soft and beginning to brown.
  2. Stir in curry powder and heat until fragrant.
  3. Add pumpkin and potato, and cover with chicken stock by 1 inch. Add salt and pepper. Bring to the boil, cover and simmer 15-20 minutes until potato and pumpkin are fork-tender. Remove from heat.
  4. Using an immersion blender, puree soup until smooth. Add cream and stir until combined.
  5. Ladle into bowls and sprinkle with toasted seeds or crispy fried onions. Serve hot.