Pumpkin Curry Soup

A yummy winter warmer! Make a batch of pumpkin curry soup for dinner and use left overs for a quick delicious lunch.


  • 1 butternut pumpkin
  • 1 brown onion
  • 3 celery stalks diced
  • 1 tablespoon coconut oil (or oil of your choice)
  • 2 1/2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon coriander
  • 3 cups vegetable stock
  • 3 cups coconut milk (or milk of your choice)
  • pinch of salt and pepper


  1. Prepare baking tray and set oven to 180 degrees Celsius
  2. Cut pumpkin and remove seeds, then cut into chunks. Bake for about an hour or until soft.
  3. Place soup pot on stove and add oil and diced onion and cook until onion is slightly golden.
  4. Then add curry, turmeric, cumin, coriander and celery and cook for 5 minutes.
  5. Add 1/4 cup of water to pot, cover and cook for another 7 minutes.
  6. Add pumpkin, remaining water, vegetable stock, coconut milk, salt and pepper to soup pot then use a stick blender in the soup pot and blend till all ingredients are smooth.
  7. Heat mixture for another 30 minutes then serve
  8. You may like to garnish with some coriander


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