Creamy Pumpkin Soup
There’s nothing quite like a warm bowl of pumpkin soup when the weather turns chilly. This version is simple, comforting, and lightly spiced with cardamom and curry powder for a flavorful twist. It’s perfect for lunch or a light dinner, and it pairs beautifully with crusty bread or a fresh salad.
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Ingredients:
- ½ small pumpkin (roughly chopped, seeds removed)
- 1 medium carrot (peeled and chopped)
- 1 spring onion (chopped)
- 4 cardamom pods
- 100–150ml water (remaining from boiling)
- 100ml milk
- ¼ tsp curry powder (flat, not heaped)
- Salt (generous pinch, to taste)
Instructions:
- Add the chopped pumpkin, carrot, and cardamom pods to a pot. Cover with water and boil until the vegetables are soft (about 15–20 minutes).
- Toss in the chopped spring onion and cook for just 1 more minute.
- Remove the cardamom pods and drain most of the water, leaving about 100–150ml in the pot.
- Blend the mixture until smooth.
- Pour the soup back into the saucepan and stir in the milk.
- Add the curry powder and salt to taste.
- Gently heat through — do not let it boil, just warm it enough to serve.
Ingredient Substitutions:
- Pumpkin → Butternut squash or sweet potato
- Carrot → Parsnip or extra pumpkin
- Spring onion → Leek or a small piece of white onion
- Cardamom pods → A pinch of ground cardamom or skip for a milder taste
- Milk → Coconut milk for a creamier, dairy-free version
- Curry powder → Garam masala or a pinch of cumin for a different spice note
Great Side Dishes:
- Toasted sourdough or garlic bread
- A crisp green salad with vinaigrette
- Savoury scones or cheese muffins
- Roasted chickpeas for crunch on top
- A dollop of plain yogurt or crème fraîche for extra creaminess
This soup is a lovely balance of earthy sweetness from the pumpkin and carrot, gentle warmth from the cardamom, and savoury richness from the curry and milk. Easy to make, easy to love!
Creamy Pumpkin Soup
There’s nothing quite like a warm bowl of pumpkin soup when the weather turns chilly. This version is simple, comforting, and lightly spiced with cardamom and curry powder for a flavorful twist. It’s perfect for lunch or a light dinner, and it pairs beautifully with crusty bread or a fresh salad.
Equipment
- sauce pan
- Blender
Ingredients
- ½ small pumpkin roughly chopped, seeds removed
- 1 medium carrot peeled and chopped
- 1 spring onion chopped
- 4 cardamom pods
- 100 water remaining from boiling
- 100 ml milk
- ¼ tsp curry powder flat, not heaped
- Salt generous pinch, to taste
Instructions
- Add the chopped pumpkin, carrot, and cardamom pods to a pot. Cover with water and boil until the vegetables are soft (about 15–20 minutes).
- Toss in the chopped spring onion and cook for just 1 more minute.
- Remove the cardamom pods and drain most of the water, leaving about 100–150ml in the pot.
- Blend the mixture until smooth.
- Pour the soup back into the saucepan and stir in the milk.
- Add the curry powder and salt to taste.
- Gently heat through — do not let it boil, just warm it enough to serve.
Notes
Ingredient Substitutions:
- Pumpkin → Butternut squash or sweet potato
- Carrot → Parsnip or extra pumpkin
- Spring onion → Leek or a small piece of white onion
- Cardamom pods → A pinch of ground cardamom or skip for a milder taste
- Milk → Coconut milk for a creamier, dairy-free version
- Curry powder → Garam masala or a pinch of cumin for a different spice note
- Toasted sourdough or garlic bread
- A crisp green salad with vinaigrette
- Savoury scones or cheese muffins
- Roasted chickpeas for crunch on top
- A dollop of plain yogurt or crème fraîche for extra creaminess
