Curried Pumpkin Soup
As usual we had a pumpkin on the doorstep this Halloween and whereas years ago I never thought to do anything with the scraped out flesh, these days I am very aware of food waste! Last year’s pumpkin was turned into my mother in law’s 80th birthday Pumpkin Fruit Cake but this year I fancied making Curried Pumpkin Soup. As it happened my mother in law came round on her birthday to share the soup with us so it looks like some kind of tradition is starting – thinking cap on for next year!
Steering off the subject of food and onto Halloween Pumpkin safety, I thought I’d say a few words in light of what happened to Claudia Winkleman’s daughter. I took my daughter Trick or Treating and for the first time ever one of our neighbours had a real pumpkin as well as the pottery one they have always used. The pottery pumpkin was by the front door and the real one, minus it’s lid, was by itself on the large doorstep away from the house. As we stood waiting for the front door to open I suddenly noticed that my daughter’s nylon witches dress fronds were hovering straight over the unlidded pumpkin. I quickly pulled her away and she could only have been standing like that for a few seconds before I noticed. It did send a shiver down my spine to think what might have happened and as soon as our neighbour opened the door a made a joke to him of how he could have been seeing my daughter in a ball of flames. He took it on board and said he would swap the pumpkins over!
So all I want to say to you is if you’re going to have a pumpkin at your front door next Halloween please keep the lid on it (cutting the lid at an inward slant will ensure the lid doesn’t fall in). I went to bed that night with visions of rolling my daughter on our neighbour’s front lawn to put out the flames – it really gave me a fright. So when I heard about Claudia Winkleman’s daughter suffering burns from the same incident I did feel really lucky as it could so easily have been my daughter if I’d got distracted by the door opening sooner. I’ll get off my little soap box now but I just felt it was so important to mention as this had never happened in all the time my kids have been trick or treating over the years.
So what was the soup like – well after opening several cook books and not having the ingredients for any of the recipes I came up with this curried pumpkin soup. I rummaged around and found 2 carrots I had left in the fridge, an onion, a couple of potatoes some curry paste and some coconut milk powder and I’m pleased to say it was a hit with both my family and my mother in law! So economical to make too I shall be making this Curried Pumpkin Soup again but probably with a butternut squash as I can’t wait until next Halloween to make it!
For more pumpkin or butternut squash soup inspiration you might like to check out:
Elizabeth’s Roast Harlequin, Cauliflower and Cheddar Cheese Soup
Nazima’s Winter Squash Veloute with Chipotle Lime Roasted Seeds & AppleLaura’s Pumpkin Kale and Coconut Soup
Jacqueline’s Creamy Butternut Squash and Tomato Soup
I’m entering my soup into a few blogging events as it is frugal, makes use of waste pumpkin, contains plenty of vegetables and is seasonal!
Credit Crunch Munch which I run together with Fuss Free Flavours and which is hosted by Alida at My Little Italian Kitchen this month.
No Waste Food Challenge run by Elizabeth’s Kitchen Diary
Simple and in Season which is run by Ren Behan and this month hosted by Feeding Boys and a Firefighter.
Extra Veg which is run by Utterly Scrummy and Fuss Free Flavours and this month hosted by Fuss Free Living.
No Croutons Required which is run by Tinned Tomatoes and hosted by Lisa’s Kitchen,
How was your Halloween, did you come across any dangerous open pumpkins like we did? Plus how did you use your pumpkin scraps? Do let me know in the comments section below!
Why not pin for later?
Curried Pumpkin Soup
- 600 g Pumpkin roughly chopped
- 1 tbsp Rapeseed oil
- 25 g Butter (or another tbsp oil if vegan)
- 2 Medium onions finely chopped
- 2 Medium potatoes roughly chopped
- 2 Carrots roughly chopped
- 1 tbsp Curry paste
- 1 ltr Vegetable or chicken stock
- 200 mls Coconut Milk made with 3 ½ tbsp coconut milk powder & 200mls warm water
- Salt and freshly ground pepper
- Garnish optional
- Carrot slices cut into flower shapes
- Chives snipped
- Heat the oil and butter in a large pan and gently cook the onions until softened (under a lid) stirring occasionally.
- Stir in the curry paste and cook for 1 minute.
- Add all the vegetables and mix well cooking for a couple of minutes.
- Then add the stock, coconut milk and seasoning.
- Bring to the boil and then simmer under a lid for 30 minutes.
- Blend and serve garnished with carrot flowers and snipped chives.