A smooth indulgent and velvety soup

      After making a pumpkin curry a short while ago, and since a friend kindly donated a pumpkin to us, I was in the mood for another curry, but last minute I decided to make a soup for lunch instead. This soup really packs flavour, feel free to add a little bit more harissa paste to give it a further kick.

      Pumpkin Curry Soup

      Recipe by The Exploration of Food


      Prep time


      Cooking time




      • 1 Leek

      • 1 onion

      • 2 stick of celery

      • 4 garlic cloves

      • 500g pumpkin

      • 3 heaped tsp of curry powder

      • 1 tsp Harrisa paste (optional)

      • 750ml of stock Veg or Chicken

      • 160 ml can of coconut cream

      • fresh coriander


      • Dice and chop the leek, celery, onion, add to a soup pan with a little ghee/oil or butter and sweat for 5 min on medium heat.
      • while the onion and leek are cooking, peel and chop the pumpkin into cubes, about 20cm, then add to the pan, add a little more ghee or oil to the pan if needed, cook for a further 5 min.
      • add the harissa paste if using, along with the curry powder and stir, after 1 min add the 500ml of the stock, give everything a good stir, add 100ml of coconut cream, stir and let simmer for 30 min
      • once your happy with your soup and the pumpkin is very soft, remove the pot from the heat and with a stick blender blitz the soup adding the remaining 250ml stock little by little, until you have that velvety consistency.
      • taste the soup, season, and serve with a drizzle of the remaining coconut cream and garnish with freshly chopped Coriander.