• Vegetable or sunflower oil
  • 1 onion, peeled and chopped
  • 1 tbsp curry powder or paste
  • 900g (2lb) pumpkin (prepared weight), peeled and cut into chunks
  • 1 sweet potato, peeled and cut into chunks
  • 750ml (1¼pt) vegetable stock
  • 200ml (7fl oz) coconut milk


  1. Heat 2 tablespoons oil in a large saucepan, add the onion and fry over a gentle heat until soft. Stir in the curry powder and cook for a further 1-2 minutes.

  2. Add the pumpkin and sweet potato chunks, stir well and then pour in the stock. Bring to a simmer, cover the pan and cook over a low heat for about 15 minutes or until the pumpkin and sweet potato are very tender.

  3. Leave to cool a little, then blend in batches in a liquidizer until smooth, adding some of the coconut milk to each batch.

  4. Ideally served with croutons or a sprinkling of your favourite herbs.


You can buy ready-made croutons or make your own from day old bread. Cut thick slices of bread into squares or tear off small pieces from an uncut loaf. Fry in a little hot oil until golden and crisp and drain on kitchen paper before adding to the bowls of soup.