Curried Pumpkin Soup


  • 500g Crown Pumpkin, peeled and diced 
  • 1 Shallot, diced
  • 1 Garlic clove, chopped
  • 4 Sprigs Thyme, picked and chopped 
  • 6 Curry leaves, fresh (dry if you can’t get fresh)
  • 40g Butter, unsalted 
  • 1 Tbsp cumin 
  • 1 Tsp Turmeric 
  • ½ Tsp coriander seeds 
  • 500ml Vegetable stock 
  • 1Tbsp Yoghurt 
  • Yesterday’s bread turned into croutons 
  • 1 Tsp Olive oil, to garnish 


  1. In a pot over a medium heat add your butter, shallots, garlic and saute until translucent. 
  2. Then add your pumpkin, spices and herbs and saute for another 5 minutes. 
  3. Then add your stock and cover with a cartouche. Cook until the pumpkin is just cooked. 
  4. Blitz in a blender or using a stick blender until smooth and season to taste.
  5. To serve, add your yoghurt, croutons and olive oil.
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