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Curried Pumpkin Soup

This soup is so delicious that it’s worth doubling the quantities for leftovers that can be stored in the freezer. Simple, yet so tasty!

Serves 4


  • 2 medium onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp curry powder
  • 1 tbsp olive oil
  • 900g pumpkin, cubed
  • 2 carrots, finely chopped
  • 800ml vegetable stock
  • 4 tbsp low-fat natural yoghurt


  1. Put a large, deep frying pan over a medium heat. Add the olive oil, garlic, onion and curry powder and stir for approximately a minute
  2. Add the pumpkin and carrot and heat for a further 10 minutes, mixing occasionally
  3. Transfer everything into a saucepan. Add 800ml vegetable stock and simmer for approximately 15 minutes, or until the pumpkin has softened
  4. Once softened, blend until smooth. Serve into 4 bowls and top each with a tbsp. of low-fat natural yoghurt
The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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