Fragrant Pumpkin Soup




This light soup makes a good snack or light meal when served with crusty bread or Bruschetta.



  • 3 tsp oil
  • 1 onion, chopped
  • 750g pumpkin, chopped
  • 1 tsp chopped garlic
  • 1 – 2 tsp curry powder
  • 1 cup vegetable stock
  • 1 – 2 cups soy milk
  • Freshly chopped herbs such as parsley, chives or coriander



  1. Heat oil in saucepan and stir-fry onion, pumpkin, garlic and curry powder about 5 minutes.
  2. Stir in vegetable stock, then cover and cook until pumpkin is tender, about 15 minutes.
  3. Using a blender, blend soup until smooth, adding enough soy milk to reach the desired thickness.
  4. Serve topped with freshly chopped herbs.

Tip: Try serving with a swirl of sour cream or yoghurt for a change.

Recipe by: Vikki Leng