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Indian curried pumpkin soup

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Try this quick Indian curried pumpkin soup for your next meat-free Monday. Creamy, smooth and delicious, it’s the perfect family feed.

  • Serves4
  • Cook time40 minutes
  • Prep time15 minutes
Bowl of curried pumpkin soup swirled with yoghurt

Ingredients

  • 1 tbs olive oil
  • 1 brown onion, finely chopped
  • 1 tbs finely grated ginger
  • ¼ cup (75g) korma curry paste
  • 800g butternut pumpkin, peeled, seeded, chopped
  • 2 carrots, peeled, coarsely chopped
  • 1 Granny Smith apple, cored, coarsely chopped
  • ½ cup (100g) red lentils
  • 4 cups (1L) chicken or vegetable stock
  • ½ cup (140g) Greek-style yoghurt
  • ½ Lebanese cucumber, finely chopped
  • ½ tomato, seeded, finely chopped
  • ½ red onion, finely chopped
  • 1 tsp cumin seeds, toasted
  • Coriander leaves, to serve
  • Mini pappadams, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
  2. Step 2

    Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
  3. Step 3

    Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.

    Indian curried pumpkin soup

    Indian curried pumpkin soup
    • Serves4
    • Cook time40 minutes
    • Prep time15 minutes
    Ingredients
    • 1 tbs olive oil
    • 1 brown onion, finely chopped
    • 1 tbs finely grated ginger
    • ¼ cup (75g) korma curry paste
    • 800g butternut pumpkin, peeled, seeded, chopped
    • 2 carrots, peeled, coarsely chopped
    • 1 Granny Smith apple, cored, coarsely chopped
    • ½ cup (100g) red lentils
    • 4 cups (1L) chicken or vegetable stock
    • ½ cup (140g) Greek-style yoghurt
    • ½ Lebanese cucumber, finely chopped
    • ½ tomato, seeded, finely chopped
    • ½ red onion, finely chopped
    • 1 tsp cumin seeds, toasted
    • Coriander leaves, to serve
    • Mini pappadams, to serve
      Description

      Try this quick Indian curried pumpkin soup for your next meat-free Monday. Creamy, smooth and delicious, it’s the perfect family feed.

      Method
      1. Step 1

        Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.
      2. Step 2

        Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.
      3. Step 3

        Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.