Pumpkin soup

Pumpkin soup (with chicken or chickpeas)

So easy! The most difficult part is cutting up the pumpkin!


  • 1 onion, diced
  • 1 tbsp grated ginger
  • Olive oil
  • 6 cups chopped pumpkin (about 1/2 a large pumpkin)
  • 1 tbsp curry powder
  • 4 chicken thighs OR 1 can chickpeas (drained/rinsed)
  • 4 cups good veggie stock
  • 1/2 can coconut milk (optional)


  • Stir fry onion and ginger in olive oil in a large saucepan until translucent
  • Add curry powder and pumpkin, stir for a couple of minutes over low/medium heat
  • Add chicken thighs / chickpeas and stock
  • Simmer for 40-50 mins until pumpkin and chicken are falling apart
  • Stir in coconut milk if using
  • Add salt and freshly cracked black pepper to taste


  • Watch out for nasties in your curry powder – I stood in the supermarket aisle for a while checking the ingredients of all the curry powders and only found one which didn’t have sugar/preservatives etc (Clive of India Authentic Curry Powder).
  • Use organic chicken if you can, or source a hormone/chemical free, free range bird.
  • The quality of your veggie stock is important for how well flavoured the curry will be. I use a homemade stock concentrate (a thermomix recipe which I will have to post about another time).