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Curried Pumpkin Soup

Amanda Wren-Grimwood
Curried Pumpkin Soup enriched with coconut milk and dried coconut and flavoured with coriander, cumin and tamarind for a rich, warming, winter soup.
0 from 0 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Appetizer, Snack, Soup
Cuisine British
Servings 4
Calories 203 kcal


  • 450 g pumpkin puree 1tin
  • 1 tbsp tamarind paste optional
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 2 tsp sugar
  • 100 ml coconut milk
  • 2 tbsp dessicated coconut
  • 750 ml vegetable stock
  • 2 onions roughly chopped
  • 1 tbsp oil
  • 2 tbsp chopped fresh coriander
  • seasoning


  • Heat the oil in a large saucepan and soften the onions over a low heat for about 5 minutes.
  • Increase the heat and add the ground spices, stirring for 1 minute.
  • Blitz the onions with a little of the stock and return to the pan with the remaining ingredients.
  • Bring to a simmer, check the seasoning and serve garnished with extra coriander and coconut milk.


Calories: 203kcalCarbohydrates: 25gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 769mgPotassium: 491mgFiber: 6gSugar: 12gVitamin A: 17960IUVitamin C: 9.8mgCalcium: 95mgIron: 5.1mg
Keyword pumpkin
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