Pumpkin Curry Soup

A creamy, velvety butternut squash soup with potatoes and sweet potatoes. The coconut milk and mild curry powder blend perfectly, elevating the flavor of the vegetables for a perfect fall soup.

Course Soup

Cuisine International

Keyword autumn soup, butternut squash soup, pumpkin curry soup

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 468kcal

Ingredients

1 butternut squash
1 sweet potato
2 medium potatoes
2 tsp mild curry powder
400 ml coconut milk 1 can
2 tbsp olive oil
salt to taste

Instructions

Peel and seed the squash, then dice it. Next, peel and dice the potatoes and the sweet potato.
Set a large pot on medium heat and warm up 2 tbsp of olive oil. Add the diced vegetables, sprinkle 2 tsp of curry powder over them and sauté them keeping the heat on medium.
In the meantime, bring a pot of water to the boil, or set the kettle on. Always keep an eye on the vegetables and move them around so that they will not stick to the bottom of the pot.
When the water boils, add it to the vegetables, just enough to cover them.
Add some salt, lower the heat, cover the pot and let simmer for about half an hour.
After half an hour return to the pot and check the vegetables. They should have become all soft enough to mash - test them by pressing them to the sides of the pot with a fork. If soft enough, remove from the stove and blend with a hand blender until creamy.
As much of the water will have evaporated, your soup will probably look more like a mash right now. Return the pot to the stove on minimum heat and add the coconut milk - both the solid fat and the watery part. Stir until the solid part has melted, then remove from the heat.
Taste before serving and add more salt if needed.

Notes

You want to add enough water to cover all the diced veggies, not more. Depending on the size of the pot this quantity will vary. I like to add it hot so that the temperature in the pot does not drop abruptly and the vegetables can keep cooking.
It is really hard to estimate the quantity of salt needed in this soup as most depends on the size of the squash and the sweet potato, but also on how sweet the coconut milk used is, so tasting will always be the best choice. I always end up having to add more salt than expected.

Nutrition