Vegetarian recipes
Curried pumpkin soup
Northern Ireland specific
Give your soup some heat with this winter warmer. Pop some in a flask for when you need it.
Serves: 4
Time: 55 minutres
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1 tablespoon mild curry paste
- 1 kilogram pumpkin, peeled, deseeded and chopped
- 1 litre low-salt vegetable stock
- 200ml low-fat natural yoghurt
- Chopped chives, to garnish
- Ground black pepper
Method
- Heat the oil in a large non-stick saucepan and cook the onion over a medium heat for 5 minutes until it’s soft.
- Add the curry paste and pumpkin and cook for another 2-3 minutes. Then add the stock and simmer for 20 minutes or until the pumpkin’s tender
- Let the mixture cool a little and then put it into a blender and blend until smooth.
- Return it to the pan, heat thoroughly and stir in the yoghurt. Add ground black pepper and decorate with chives.
Nutritional Information
Each serving provides | Amount in grams |
---|---|
Energy | 727 kilojoules/174 kilocalories |
Fat | 9.3 |
Saturates | 1.5 |
Sugar | 12.2 |
Salt | 0.45 |
Typical values per 100g: Energy 116kJ/28kcal.
The nutritional information stated above is based on each serving of Curried Pumpkin Soup and excludes accompaniments.
Read more on our Healthy recipes page.
Revision log
Published: 23 August 2022
Last updated: 12 October 2023