Curry pumpkin soup


March 19, 2018

Curry pumpkin soup 5 0 5 2

A big pot of lush curry pumpkin soup ... soul food!

  • Prep: 20 mins
  • Cook: 7 hrs
  • 20 mins

    7 hrs

    7 hrs 20 mins


Whole butternut

2 medium potatoes

1 small sweet potato

1 onion

Tablespoon minced garlic

Litre of veg stock

Tablespoon of curry powder. Or more depending on your taste

Tablespoon of soy sauce


1Cut veg into one inch cubes approximately

2Dice onion

3Combine all ingredients and cook on low for 6-8 hours

4Strain some liquid if want thick consistency before blending. You can always add more if too thick.

Submitted by Darcy Warburton


7 Reviews

Saltiness and flavour 🙂

Moira-anne Hill

June 5, 2021

what difference does the soy sauce make to the soup?


June 2, 2021

Loved this soup 😍 it was absolutely amazing!!! I also added 250g of diced bacon, a good shake of Italian herbs, seasoned with some cracked pepper, left the soy sauce out n mixed 300 mls of Bulla thickened cooking cream through after blitzing it all together!!! Will definitely be making this more often 😊 thank you for sharing your recipe Darcy 😁👍🏼


July 1, 2019

Such am amazing soup. I didn’t put any soya sauce but was delishes ! Thank you for sharing this receipe.

Sure if you wish to 🙂

Beth Robertson

May 21, 2018

So yummy! I skipped the soy sauce and put 4 rashers of lightly fried bacon in.

Beth Robertson

May 18, 2018

Can I skip adding the soy sauce?

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