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Curried Pumpkin Squash Soup

Curried Pumpkin Squash Soup

  • 1 Tbsp oil
  • 1 onion, red or brown (thinly diced)
  • 2 cloves garlic, minced
  • 1 medium size butternut, or small crown pumpkin, peeled and chopped
  • 1 pinch each sea salt + black pepper (plus more to taste)
  • 1 1/2 Tbsp curry powder
  • 1/4 tsp ground cinnamon
  • 1 tinned coconut milk (400ml)
  • 2 cups vegetable stock
  • 2 Tbsp honey, or maple syrup or brown sugar.

  1. Heat a large pot over medium heat.
  2. Once hot, add oil, onion and garlic. Sauté for 2 minutes, stirring so the bottom doesn't burn.
  3. Add squash and salt, pepper, curry powder, ground cinnamon and mix all up so everything coats with the spices.
  4. Then cover and cook for 4 minutes, stirring occasionally.
  5. Add coconut milk, veggie stock, maple syrup or honey.
  6. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes. Butternut needs to be completely cooked (soft).
  7. Use blender stick, or use a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
  8. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed and continue cooking for a few more minutes over medium heat.
  9. Serve with toasted pumpkin seeds, yoghurt, topped with fresh herbs, croutons or as it is!
  10. You can store the soup for up to 4 days in the fridge, or freeze it for up to a month.

1 comment

  • Love this recipe, best ever.

    Claire on

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