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Curried pumpkin soup, the perfect autumnal supper

  • Author: Tooting Mama
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Soup
  • Cuisine: Indian


  • 2 tbp butter
  • 1 onion chopped
  • 4 cloves of garlic finely chopped
  • 1 leek sliced (white part)
  • 1 carrot roughly chopped 
  • 1 stick of celery roughly chopped
  • 500 g cauliflower florets
  • 500g pumpkin flesh chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1 litre of vegetable stock
  • Salt and pepper


  • Cumin seeds
  • coriander leaves
  • 1 tsp of cream / plant-based cream per serving


  1. In a large saucepan heat the ghee
  2. Add the onions, garlic, leek, carrots and celery and fry until soft and transparent. This may take about 15 minutes
  3. Add the cauliflower florets, stir into the onions, garlic and leeks and cook until the florets start to soften
  4. Now add the pumpkin pieces followed by the ground spices. Stir until the vegetables are coated by the spices
  5. Pour in the stock, bring to a simmer, pop the lid onto the saucepan and allow the vegetables to cook until soft (a skewer should glide easily into the pumpkin)
  6. Take off the heat, and allow the contents of the saucepan to cool slightly
  7. With a stick blender blend the soup. This is a thick soup if you prefer it a little thinner, just add a little water. Taste and season with salt and pepper
  8. Pour the soup into bowls, garnish with a spoonful of cream and a sprinkle of cumin and some coriander leaves

Keywords: C