Pumpkin Soup with Madagascar Curry
Blended pumpkin soup, flavoured with Madagascar curry and cream, ready in under an hour.
- Prep 10 min
- Cooking 25 min
- Total 35 min
- Serves 4 servings
- Difficulty Easy
Pumpkin curry soup combines the sweetness of cooked, blended pumpkin with the warmth of curry, lifted with a touch of cream. It comes together with one cooking step and a turn in the blender.
Our family grows this curry, a spice blend, in Vangaindrano, in the southeast of Madagascar. The powder is briefly fried in the oil, with the onion and garlic, before adding the pumpkin and the stock. This recipe makes a soup for 4 people, in about 35 minutes.
Preparation
-
Peel the pumpkin, remove the seeds and cut it into pieces. Slice the onion and garlic.
-
In a saucepan, heat the oil and sauté the onion and garlic over low heat, until translucent.
-
Add the curry powder and stir for a minute over low heat, so it flavours the oil without burning.
-
Add the pumpkin pieces and the vegetable stock. Bring to the boil, then cover and cook over low heat for about 25 minutes, until the pumpkin is tender.
-
Blend the soup until smooth. Add the crème fraîche, season with salt and pepper, then reheat gently without letting it boil.
-
Serve hot.
The little extra that changes everything
Sauté the curry briefly in the hot oil before adding the liquid: this simple step develops its flavour. Taste before adding salt, the vegetable stock sometimes already contains some. To find out more about this spice, see our pages on Madagascar curry and sautéing spices in oil. Our products for this recipe: Madagascar curry
