Curried Pumpkin Soup

Name: Curried Pumpkin Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1.1l Vegetable Stock; 2 tbsp Medium Curry Powder; 2 tbsp Tomato Purée; 2 tsp Cumin Seeds; 15g Coriander, finely chopped, or leaves picked; 2 tbsp Neutral-Tasting Oil, such as vegetable; 90g Butter, or vegan alternative; 2 Garlic Cloves, crushed; 20g Ginger, peeled and finely grated; 1 tsp Ground Turmeric; 1kg Pumpkin, or squash, peeled, deseeded and cut into 5cm chunks (about 800g prepared weight); 80ml Double Cream, or vegan alternative; 100g Thick Greek-Style Yogurt, or vegan alternative, to serve; 1 Onion, finely chopped

Vegetarian

Gluten Free

15m prep time

50m total time

Easy level

14 ingredients

Curried Pumpkin Soup recipe by Cherrypick

Enjoy autumn in a bowl with our comforting pumpkin soup. Easy to make, it freezes well, so you can keep some for evenings when you don’t have time to cook.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil and a third of the butter in a large, heavy-based pan over low-medium heat and fry the onion with a pinch of salt for 8-10 mins, or until golden brown. Add the garlic and ginger, and cook for 2 mins. Stir in the curry powder and turmeric, and cook for a further minute. Tip in the pumpkin, tomato purée and stock, stir, then bring to a simmer. Cover and cook over a medium heat for 20-25 mins, or until the pumpkin is easily pierced using the tip of a cutlery knife.

Step 2

Remove from the heat and blitz the soup using a hand blender until smooth, then stir through the cream and season with salt. Once cool, will keep frozen for up to three months.

Step 3

For the topping, melt two thirds of the butter in a pan over a low heat and fry the cumin seeds for 2 mins until fragrant. Season with salt. Ladle the soup into bowls, then drizzle over the cumin butter and top with the coriander and yogurt.

Ingredients
Based on 4 servings

1.1l Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
2 tbsp Medium Curry Powder 1 x Sainsbury's Medium Curry Powder, Inspired to Cook 80g
2 tbsp Tomato Purée 1 x Sainsbury's Tomato Puree, Double Concentrate 200g
2 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
15g Coriander, finely chopped, or leaves picked 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
2 tbsp Neutral-Tasting Oil, such as vegetable 1 x Sainsbury's Vegetable Oil 1L
90g Butter, or vegan alternative 1 x Sainsbury's British Butter, Salted 250g
2 Garlic Cloves, crushed 1 x Sainsbury's Large Garlic
20g Ginger, peeled and finely grated 1 x Sainsbury's Ginger 100g
1 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
1kg Pumpkin, or squash, peeled, deseeded and cut into 5cm chunks (about 800g prepared weight) 1 x Sainsbury's Butternut Squash Loose
80ml Double Cream, or vegan alternative 1 x Sainsbury's British Double Cream 150ml
100g Thick Greek-Style Yogurt, or vegan alternative, to serve 1 x Sainsbury's Greek Style Natural Yogurt 200g
1 Onion, finely chopped 1 x Sainsbury's Onions Loose