Pumpkin Curry Soup

Pumpkin Curry Soup

This pumpkin curry soup in particular has an Indian flavor with the note of ginger and curry powder; however, it is not overwhelmingly spicy.
For this recipe we will use fresh pumpkin, which we will bake previously, so we have to take into account the times, although once the pumpkin is roasted, the cream is made in a very short time.


• 1 onion
• 2-4 minced garlic cloves
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon curry powder
• 1/2 teaspoon cumin
• 1/4 teaspoon of cloves
• 1 medium pumpkin
• 2 cups of broth, vegetables or chicken
• Pepper, to taste
• Oil
• Salt to taste
• Toasted pumpkin seeds, to decorate
• Croutons


Preheat the oven to 180 ° C. Empty the pumpkin by removing all the meat and reserve the decoration casing. Next, place the meat on a baking sheet lined with aluminum foil with a dash of oil and toast for 45 minutes or until the meat is tender when pierced with a fork, remove and reserve for later.
In a large saucepan, heat a splash of oil over medium-high heat. Cut the onion into small squares and add it to the pot, let it brown on both sides. Add the chopped garlic and ginger, stir and cook for 1-2 minutes. Add the curry powder, cumin and cloves, mix everything until the spices are toasted, approximately 60 seconds. Add the broth, pumpkin, and bring to a boil.
Turn off the heat and use a blender to mix the soup until smooth. Once the soup is completely smooth, relight the flame over medium-high heat and let the soup simmer.
Use the casing of the font pumpkin. And serve the soup with a few croutons.