5 from 4 votes
pumpkin curry soup
Pumpkin curry soup - Roasted pumpkin soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins

Colorful, spicy, creamy pumpkin curry soup made with roasted pumpkin, lentils and carrots.

Course: Soup
Cuisine: Global cuisine
Keyword: creamy, gluten free, lentils, spicy, vegetarian
Servings: 6
Calories: 212 kcal
Author: Cooking Journey
  • 830 g / 29 oz roasted skinless pumpkin (1 small pie pimpkin)
  • 2 carrots
  • 3-4 garlic cloves
  • 1 cup red lentils
  • 5 cups water
  • 3 bay leaves
  • 1 tsp whole pepper mix
  • 1 tsp sea salt
  • 1/2 tsp cayenne pepper
  • 1 1/4 tsp curry powder
  • 1 tbsp olive oil
  • 200 ml heavy cream (3/4 cup)
  • sour cream for garnish (optional)
  • pumpkin seeds for decoration (optional)
  1. Heat pot with olive oil, add chopped carrot and garlic. Cook few minutes.

  2. Add lentils, water, bay leaves, pepper and salt. Cook 12 min after boiling.

  3. Blend the soup with chopped roasted pumpkin, curry, cayenne and heavy cream cream.

  4. Serve hot with sour cream and pumpkin seeds.

Recipe Notes

To roast the pumpkin, cut it in a smaller slices, remove the seeds. Don’t throw the seed, you can use them afterwards. Place it on the baking tray, lined with parchment paper or silicone mate. Slice pumpkin and place it on the baking tray. Bake in preheated oven 180 °C / 350 °F until soft – about 1 hour, depending on how thick your pumpkin slices are. Check with a fork, if it’s soft. Then let it cool a little, remove the skin and it is ready to be blended into puree.