Indian Curried Pumpkin Soup


Makes: 4 servings 

Time: 55 Minutes


Curried pumpkin soup!?

It tastes much better than you can imagine!


1 tablespoon olive oil

1 brown onion, finely chopped

1 tablespoon ginger, finely grated

1/4 cup (75g) korma curry paste

800g butternut pumpkin, peeled, seeded, chopped

2 carrots, peeled, coarsely chopped

1 Granny Smith apple, cored, coarsely chopped

1/2 cup (100g) red lentils

4 cups (1L) chicken stock or vegetable stock

1/2 cup (140g) Greek-style yoghurt

1/2 Lebanese cucumber, finely chopped

1/2 tomato, seeded, finely chopped

1/2 red onion, finely chopped

1 teaspoon cumin seeds, toasted

Coriander leaves, to serve

Mini pappadams, to serve


Heat the oil in a large saucepan over medium heat. Cook brown onion, stirring, for 5 mins or until onion softens. Add the ginger and curry paste. Cook, stirring, for 1 min or until fragrant.

Add pumpkin, carrot, apple, lentils and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 25-30 mins or until the vegetables are tender.

Carefully use a stick blender to blend until smooth. Divide among serving bowls. Top with yoghurt, cucumber, tomato, red onion, cumin seeds and coriander. Serve with mini pappadams.


Source: Coles


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