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Spicy Pumpkin Soup


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  • 9 pounds sugar pumpkins or butternut squash
  • 2 tablespoon vegetable oil
  • 1 can of pears, cut into 2 inch chunks
  • 10 garlic cloves chopped
  • 3 and 1/2 tablespoon curry powder
  • 4 quarts chicken broth
  • 1 and 1/2 cup dry white wine
  • 1 cup heavy cream


Servings 20
Level of difficulty Average
Preparation time 10mins
Cooking time 120mins
Cost Average budget


Step 1

Heat the oven to 350 degrees. Halve the pumpkins or squash, peel and remove seed. Bake 1 and 1/2 hour or until soft.

Step 2

Heat oil in a large pan, add pears, onions, garlic, curry and pinch of salt and pepper. Cook over moderate heat until tender (about 15 minutes)

Step 3

Add pumpkins, stock and wine and bring to boil.

Step 4

Stir well, reduce and simmer for 45 minutes. Let cool 5 minutes then puree.

Step 5

Reheat and season with salt and pepper to taste.

Step 6

Put in bowls and swirl in cream before serving.

Can be refrigerated for upto 3 days before cream is added.

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