Spiced pumpkin soup that's an easy midweek meal
This roasted pumpkin soup recipe combines warm spices and a fragrant curry-leaf tadka for a comforting, flavorful dish suitable for midweek meals. The pumpkin is roasted with onions and spices, then blended with stock and coconut cream for a smooth texture. A finishing touch of curry-leaf oil enhances the soup’s aroma and complexity.
- ▪The soup is made by roasting pumpkin, onion, and garlic with spices before blending with stock and coconut cream.
- ▪A curry-leaf tadka (infused oil) is prepared separately and added at the end for aroma and flavor.
- ▪The recipe suggests using fresh curry leaves, which can be stored in the freezer for later use.
- ▪Coconut cream provides a rich, smooth finish that complements the spiced pumpkin base.
- ▪The soup can be served with crusty bread or used as a pasta sauce with grated cheese.
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RecipeRoasted pumpkin soup with curry-leaf oilIBy Ismat AwanABC Lifestyle17m ago17 minutes agoSat 2 May 2026 at 2:00amPrep time: 10m10 minutesCook time: 45m45 minutesSkill level: LowServes: 4-6The spices give warmth and depth to this soup, the curry-leaf tadka lifts it and adds a complexity and texture that pairs beautifully with the coconut cream. (ABC News: Zain Ayub)abc.net.au/news/roasted-pumpkin-soup-with-curry-leaf-oil/106611006Link copiedShareShare articlePrintIsmat Awan is Sydney-based multimedia culinary creative who blends her cultural heritage with modern cooking techniques. She works across a number of food publications and brands. She's on Instagram as @MadeByIsmatJump to RecipePumpkin soup is a childhood constant; softly orange and dependable.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at Top Stories.