Curried Pumpkin Soup

A twist to the usual pumpkin soup with the addition of curry leaves & turmeric and a great ‘soft food’ for someone who is not feeling too great.

Curry leaves are known to have many health benefits for us, likewise with turmeric. These 2 ingredients have been added to my usual pumpkin soup to assist my dear husband who had the runs. I would have added ginger to the soup as ginger , which Asians have known aids with indigestions and has anti-inflammatory properties. I have not done so in this recipe as the ‘patient’ is not a great fan of ginger in soups.

Carrots  have been added for the additional boost in the immune system.

Served with a slice or two or more of homemade sourdough bread keeps the tummy bugs away.

Ingredients: 3 servings of soup

1 cup pumpkin, skin removed, diced

1 1/2 cup carrots from 2 smallish carrots, skin removed, diced

1 onion, diced

1 clove garlic

1 sprig curry leaves

1 teaspoon turmeric powder

1 cup chicken stock (homemade, of course! Store bought works too!)

1/2 cup cream (I used whipping cream as it was sitting in the fridge, you can use any type of cream or yoghurt or milk. Cream helps to thicken the soup, an alternative is 1/2 cup of cooked rice. )

1 teaspoon salt

dash of pepper

1″ ginger, grated (optional)


  • Fry the onion & garlic in some oil in a saucepan.
  • Add the carrots & pumpkin once the onion starts to turn clear or when you can smell the aroma. Fry for a few minutes.
  • Add the chicken stock and 1 cup of water. Add the curry leaves and turmeric. Bring to the boil, then lower to simmer.
  • Cook till the carrots & pumpkin turn soft. Remove from heat & add salt & pepper to taste.
  • Add the cream & process with a handheld processor or in a blender.
  • Serve with a touch of cream on top (for looks!), some chopped parsley if you wish & a slice of sourdough bread.



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