Curried Pumpkin, Splitpea And Carrot Soup Recipe

Posted on May 26 2014 - 8:12am by admin

Curried-Pumpkin-Splitpea-And-Carrot-Soup-RecipeCurried Pumpkin, Splitpea And Carrot Soup Recipe


  • 1/2 kent or grey pumpkin (though any kind you have on hand would probably substitute), large chunks
  • 1/2 cup red split peas
  • 1 heaped tablespoon curry powder
  • 250ml coconut milk
  • 1 medium onion, diced
  • 1-2 medium potatoes, large dice
  • 1 large carrot, large dice
  • vegetable stock
  • fresh coriander to serve


  1. Once all veg is prepped, add to a large pot along with stock and split peas. Top up with water and heat until it comes to a boil, then drop it to a simmer.
  2. Cook until the pumpkin is beginning to fall apart, and then use a stick blender to partly blend the mix-leaving chunks for texture. Cooking for a longer time over slow heat would mean this wouldn’t be necessary.
  3. Top with fresh coriander.
  4. you may also add a little shredded chicken or cooked shrimp on top.

40 Minutes to make
Serves: 6

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