Pumpkin Soup with Curry

Rich and creamy with a hint of ginger, cinnamon, and curry.

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Pumpkin Soup with Curry

  • Servings: 4
  • Difficulty: easy
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  • 600 g / 21 oz of Hokkaido pumpkin (or pie pumpkin)
  • 750 ml / 25 us fl oz of chicken stock
  • 150 ml / 5 us fl oz of heavy cream
  • 1 tbsp of mild curry powder
  • 1 clove of garlic
  • 1 thumb-size slice of ginger
  • 1 cinnamon stick
  • 40 g / 1 oz cold butter
  • salt
  • a handful of pumpkin seeds
  • pumpkin seed oil


  1. Rinse and pat dry the pumpkin. Hokkaido pumpkins don’t need to be peeled, just cut the pumpkin in half, remove the seeds with a spoon and cut into small cubes.
  2. Place the pumpkin in a pot, pour over with broth and cook for about 20 minutes just below the boiling point. Add heavy cream and curry powder and blend everything with a stick blender.
  3. Add a whole, peeled garlic clove, a thumb-size slice of ginger and cinnamon stick into the soup and leave to infuse for 10 – 15  minutes then remove and discard. Stir in the cold butter and season the soup with salt and, if necessary, with more curry.
  4. Chop pumpkin seeds coarsely and roast them in a skillet without oil, shaking the skillet occasionally to avoid burning.
  5. Pour soup into warm soup bowls. Serve drizzled with pumpkin seed oil and sprinkled with roasted pumpkin seeds.





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