Curry Pumpkin Vegetable Soup

Curry Pumpkin Veg Soup2.jpg

A delicious take on classic pumpkin or vegetable soup, the curry in this recipe really spices things up! One serve provides an excellent amount of Vitamin A, important for immune function, and healthy eyes and skin. This makes a large batch but is suitable to freeze.

Serves 8+


  • 2 tbsp extra virgin olive oil

  • 1 brown onion

  • 2 cloves garlic, whole

  • 1/2 tsp turmeric

  • 1.5 tbsp curry powder

  • 1 leek, sliced thinly

  • 2 carrots, chopped

  • 2 potatoes, chopped

  • 500g pumpkin, chopped roughly

  • 6 cups vegetable stock

  • Handful coriander, chopped

  • Salt and pepper, to taste

  • 1 cup spinach, chopped

  • 400ml coconut cream


  1. Heat oil in a large saucepan over medium heat. Add onion, garlic, turmeric and curry powder and cook for 10 minutes or until onion begins to soften

  2. Add leek, carrots, potatoes and pumpkin, and top with stock. Cook for 20-25 minutes or until vegetables are soft

  3. Cool slightly, then blend with a stick mixer. Add coriander, and salt and pepper to taste

  4. Add spinach and coconut cream and mix well

  5. Serve warm with crusty bread if desired

Nutritional Information, per serve

Calories 289

kJ 1210

Fat 21g

Saturated Fat 16g

Carbohydrate 22g

Fibre 3g

Protein 3g

DinnerBradford Clinic