Speedy Pumpkin Curry

Soups & Bowl Food

Speedy Pumpkin Curry





Got lots of left over Pumpkin & need a little warm-me-up recipe for this evening? Using store-cupboard, every day ingredients, this Pumpkin Soup is delicious for a quick, one pan dish (meaning minimal washing up). Make a big batch & take the rest to work, or freeze for a day when you don’t feel like cooking. Feel free to add another other veg that needs using up- anything goes here!

If you don’t have any Pumpkin, Butternut Squash works just as well. If the skin is really tough then give it a rough peel, otherwise sometimes a good scrub does the job.


  1. Peel your pumpkin, scoop out the seeds and roughly chop into small chunks.
  2. In a large saucepan or wok, melt the coconut oil on a medium heat, then add the onions and allow to soften before adding the garlic, ginger, tomato puree & spices with salt & pepper & allow to cook for 5 minutes, stirring gently.
  3. Add the coconut milk & then the liquid (adding a little more if you like it saucy), followed by the pumpkin & simmer for 20 minutes until the sauce is thick & the pumpkin is cooked through. Add the peas & cook for 5 more minutes. Check for seasoning & then serve with a squeeze of lemon, fresh coriander & toasted flaked almonds.


1 pumpkin or squash (roughly 900g)
2 tbsp coconut oil
1 onion, finely chopped
1 inch ginger, finely chopped
4 garlic cloves, finely chopped
2 tbsp tomato puree
1 fresh red chilli, chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 x 400ml coconut milk
500ml broth, stock or water
2 big handfuls frozen peas

To serve:
juice of 1/2 lemon
salt & pepper
Fresh coriander
Toasted flaked almonds

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