Curried Pumpkin Soup

Warm your stomach, and your heart

In Canada, pumpkin is a type of squash. In Australia, squash is a type of pumpkin. In this soup it doesn’t really matter what you use, as long as it’s a mildly sweet gourd-type thing. This is good because in both countries, once winter hits, a vegetable delivery box is heavy with gourds.

This is a recipe of my aunt’s. I found it today while looking through another of my mother’s old cookbooks. It’s a shame we don’t handwrite many recipes anymore. There is something so intimate about holding a brittle piece of looseleaf, neatly lettered by a loved one in blue ballpoint Bic. The splatters of pumpkin soups past complete the experience.


  • 1 tablespoon butter
  • 1/2 cup finely chopped onion
  • 1 clove garlic, minced
  • 2 tablespoons flour
  • 1 teaspoon curry powder
  • 2 cups chicken stock
  • 2 cups fresh cooked pumpkin (steamed or roasted in foil)
  • 1 tablespoon honey
  • Freshly grated nutmeg
  • 2 cups milk
  • Salt and pepper


  1. Melt butter in a large saucepan over medium heat. Add onion and cook for 5 minutes or so, until translucent. Add garlic and cook for another 3 minutes. Stir in flour and curry powder and cook for 1 minute over low heat, stirring until well blended.
  2. Gradually add the stock, whisking until smooth.
  3. Add in cooked pumpkin, honey and season to taste with nutmeg.
  4. Puree the soup using a hand-blender (or a few careful batches in the counter-top blender).
  5. Cook the pureed soup over medium heat for another 15 minutes, stir in the milk, heat and serve.

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