Contact Us
07778 218009

Recipe Of The Week - 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

Back to Index

More from our blog

If you like this post you may also like to read

Signup to get our latest blog updates emailed to you

The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

© 2018 The Healthy Employee

Web Development by Noisegate Media