Curry Pumpkin Soup

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Lunch
Servings 1


  • 1 teaspoon extra-virgin olive oil
  • 1/4 brown onion sliced
  • 1/2 teaspoon curry powder
  • 2 cup pumpkin cut into small cubes
  • 1/2 carrot sliced
  • 1.5 cups vegetable stock
  • 1/2 cup water
  • 3/4 cup canned butter beans drained & rinsed
  • 2 tablespoons pumpkin seeds
  • salt & pepper to taste


  • Add the olive oil and brown onion to a saucepan over medium heat and sauté for 3 minutes until the onion starts to go golden.
  • Next, add the curry powder and continue to sauté for another minute.
  • Add the pumpkin and carrot, stir to coat with curry powder and onion mix and then cook for 5 minutes.
  • Pour the veggie stock into the pot and add the butter beans. Cook for 15-20 minutes until softened.
  • Using a hand blender, blend the soup into a creamy consistency.
  • Season with salt and pepper. Spoon into a bowl and top with pepitas to serve.


For a thicker soup, use 1 cup of stock per serve (instead of 1.5 cups).
Keyword Autumn Recipe, Meat Free Ideas, Soup, Winter

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.