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Ivan Teoh

Something personal yet public

Curried Carrot Pumpkin Soup

Good to have hot curried carrot pumpkin soup on cold and wet weather.

Curried Carrot Pumpkin Soup

Inspired by: Curried carrot soup from page 48 At Home by Michael Caines
Prep time:
Cook time:
Total time:
Yield: Serves 4


  • 180g brown onion (around 1 large size), chopped
  • 4 cloves of garlic, chopped
  • 280g carrot (around 2 medium size)
  • 760g pumpkin
  • 2 tablespoon olive oil
  • 1 teaspoon cumin powder
  • 1 tablespoon Malaysian curry powder
  • 300ml chicken stock
  • 500ml water
  • cracked pepper
  • pinch of salt
  • parsley for garnish (optional)
  • toasted bread for garnish (optional)


  1. Cook onion and garlic with olive oil for 1 minute without colouring.
  2. Stir in cumin and curry powder for 1 minute until fragrant.
  3. Add the carrot and pumpkin and stir in for 2 minutes.
  4. Add both stock and water into the vegetables and bring it to boil.
  5. Reduce to simmer and cook for 30 minutes or until the vegetables are soft.
  6. Blend the soup until smooth puree and season with salt and cracked pepper.
  7. Serve hot in a bowl and garnish with parsley and toasted bread.


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